The best delicious Apple-cranberry Cobblecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apple-cranberry Cobblecake recipe today!
Hello my friends, this Apple-cranberry Cobblecake recipe will not disappoint, I promise! Made with simple ingredients, our Apple-cranberry Cobblecake is amazingly delicious, and addictive, everyone will be asking for more Apple-cranberry Cobblecake.
What Makes This Apple-cranberry Cobblecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apple-cranberry Cobblecake.
Ready to make this Apple-cranberry Cobblecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FRUIT FILLING
7 Granny (3 lbs) Smith or
-Golden Delicious apples
1 c Cranberries
1 c Granulated sugar
3/4 c Orange juice
1/4 ts Ground cinnamon
-CAKE TOPPING-
1 1/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Butter or margarine;
-softened
1/3 c Granulated sugar
1 Egg
1 ts Vanilla extract
1/4 c Milk
Confectioner’s sugar
1. Preheat oven to 375 degrees. Peel and slice apples, set aside.
2. In large pot or Dutch oven over medium-high heat, combine remaining
fruit-filling ingredients. Bring to a boil; reduce heat and simmer for 3
minutes, or until cranberries pop. Stir in apples. Return to a boil,
stirring occasionally; cook for 1 minute. Pour into shallow 2 1/2-quart
baking dish.
3. For cake topping: In small bowl, mix flour, baking powder and salt until
combined; set aside. In large bowl with electric mixer on medium speed,
cream butter and granulated sugar. Beat in egg and vanilla until combined.
On low speed, beat flour mixture into butter mixture in thirds, alternating
with milk and beginning and ending with flour mixture. Drop batter by 10
heaping tablespoons around edge of dish, leaving fruit filling in center
exposed.
4. Bake for 40 minutes, or until fruit is tender and cake is browned and
toothpick inserted comes out clean. Dust top lightly with confectioner’s
sugar.
Serve with ice cream, if desired.
NOTES : Cobblecake can be made 1 day ahead. Cool completely, then cover
and store at room temperature. Reheat, uncovered, in 325F degree oven for
about 20 minutes.
Yields
1 Servings
Leave a Reply