Oh hey look, it’s a recipe! This past week was Rosh Hashanah, and we hosted dinner the night before. I ended up being home alone with baby and doggy all weekend while Jeffrey went to a UT game in Mississippi, so I wasn’t planning to actually cook dinner. But I did hope to bake a dessert. Since on Rosh Hashanah, you eat sweet things like apples and honey, I wanted a dessert with apples.
Last year, I made an apple cake but wanted something different this time. I found this recipe in one of Ina Garten’s cookbooks, aka one of the first places we go to for good recipes.
I wasn’t really sure if this would turn out to be a crumble or a pie or what, but I’m calling it a cobbler. It has a fruit base with batter on top. I liked it because it was pretty simple and not messy. The batter goes in a mixer, the fruit is combined in a mixing bowl. Put down the fruit then the batter, and bake for about an hour.
I also made the two parts a few hours ahead of time and then baked in the late afternoon. Since it’s just mid-September, fresh cranberries aren’t in season yet. But frozen are! They thawed in the mixing bowl in the fridge and were pretty defrosted by the time they went in the oven. They burst through the batter and made such a pretty color and a pop in your mouth.
I also liked that it cut like a pie and held together in a slice. Not messy like a crumble. Served with ice cream, it was a nice dessert you could make all Fall! Thanks Ina!
Cranberry Apple Cobbler
Ingredients:
- 12 ounces fresh cranberries (I used frozen)
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup light brown sugar, lightly packed
- 1 tablespoon grated orange zest (2 oranges)
- 1/4 cup freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
Directions:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
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