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Apple Cranberry Cobbler


1 1/2 cups almonds
1 1/2 cups all-purpose flour
1 tablespoon Clabber Girl Baking Powder
6 tablespoons butter, cut into pieces
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup milk
1 teaspoon almond extract
3 pounds apples (about 7)
1/2 cup cranberries
1 tablespoon fresh lemon juice
1/3 cup + 2 tablespoons granulated sugar
1 tablespoon Clabber Girl Cornstarch
2 teaspoons cinnamon
1/2 teaspoon nutmeg


Preheat oven to 375°.
In a food processor, chop the almonds, pulsing the motor a few times. Remove 1/4 cup almonds from the top; set aside. Grind the remaining almonds fine. Add the flour, Clabber Girl Baking Powder, butter, sugar and salt; blend until the butter is incorporated. Transfer the mixture to a bowl; add milk and the extract. Stir together with a fork just until blended.
Roll out the biscuit dough between sheets of wax paper, into a 10-inch square. Refrigerate until ready to use.

Peel, core, and slice the apples into a large bowl. Add the cranberries, lemon juice, 1/3 cup sugar, Clabber Girl Cornstarch, cinnamon and nutmeg; combine well. Pour fruit into a 9-inch square baking pan.
Remove 1 sheet of wax paper from the dough and invert over the pan. Peel off the other piece of paper and trim the dough against the rim of the pan.
Sprinkle the top with the reserved almonds and remaining 2 tablespoons sugar. Bake the cobbler at 375°. for 30 to 35 minutes or until the biscuit is golden.
Serves 6 to 8

*Serving Suggestion: Add a scoop of vanilla ice cream to each serving of warm cobbler.