Warm Apple Cranberry Cobbler

  • Prep time: 15 minutes
  • Baking time: 60 minutes
  • Makes: 8 servings
  • Freezing: Excellent

Ingredients

Filling
6 cups (1.5 L) peeled and sliced apples
1 cup (250 mL) cranberries, fresh or frozen
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) ground cinnamon
1/8 tsp (1 mL) ground nutmeg
Topping
1 cup (250 mL) Robin Hood® Original All Purpose Flour
½ cup (125 mL) granulated sugar
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
¾ cup (175 mL) Crisco® All Vegetable Shortening
¼ cup (50 mL) boiling water
1 tsp (5 mL) vanilla extract
1/3 cup (75 mL) sliced almonds
¼ cup (50 mL) Robin Hood® Oats
¼ cup (50 mL) SUGAR IN THE RAW® Natural Turbinado Sugar

Preparation

1Preheat oven to 375°F (190°C). Grease a deep 9” (23 cm) round or 11” x 7” (28 cm x 18 cm) casserole dish.
2 Filling: Combine all ingredients. Pour into prepared dish.
3Topping: Combine flour, sugar, baking powder, and salt. Blend in shortening using a pastry blender or your fingers until mixture resembles coarse crumbs. Stir in water until just combined.
4Drop topping over the apple cranberry mixture (topping will spread as it bakes). Sprinkle with sliced almonds, oats and sugar.
5Bake in preheated oven for 45 to 55 minutes or until topping is golden and a toothpick inserted in center comes out clean.