Cobbler Topping: Apple-Cranberry Cobbler

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Autumn’s apples and cranberries are flavor mates in biscuit-topped dish

Ingredients

Filling

  • 6 c. sliced peeled apples
  • c. cranberries
  • c. sugar
  • 3 tblsp. quick-cooking tapioca
  • 2 tblsp. orange juice
  • 1 tsp. grated orange peel
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 2 tblsp. butter or margarine, melted

Topping

  • 1 c. biscuit mix
  • c. milk
  • 2 tblsp. butter or margarine, melted
  • 2 tblsp. sugar

Method

Filling

Combine apples, cranberries, sugar, tapioca, orange juice and peel, salt and cinnamon. Turn into a 2 qt. casserole. Dot with butter.

  • Cover and Bake in hot oven (425°F.) 30 minutes.

Topping

Combine biscuit mix, milk, butter and sugar. Stir with fork until just moistened. Drop by tablespoonfuls on hot fruit mixture. Bake uncovered until topping is browned the way you like it, 15 to 18 minutes.

  • Serve warm in dessert bowls with half-and-half or light cream.