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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a really great and different dessert, ful of flavor. My family loves it, we never seem to have leftovers. Ingredients:
2 cups (about 1/2 ib.) fresh cranberries |
4 medium apples, peeled, cored and thinly sliced |
1 cup sugar |
1/2 tsp. each salt and ground cinnamon |
1/4 tsp. ground nutmeg |
2 tbsp. quick-cooking tapioca |
2 tbsp. butter or margarine |
cheese-flecked pastry |
sour cream, optional |
------cheese-flecked pastry |
in a medium bowl mix 1 cup all-purpose flour and 1/8 tsp. salt. |
mix in 1/4 cup shredded cheddar cheese. |
cut in 3 tbsp. firm butter or margarine and 1 tbsp. lard until mixture forms fine crumbs. |
gradually mix in 1 to 2 tbsp. cold water until pastry clings together. roll out on a floured surface as directed in step 2. |
Directions:
1. Combine cranberries and apples in a shallow 2 1/2-quart casserole. Sprinkle evenly with mixture of sugar, salt, cinnamon, nutmeg and tapioca. Dot with butter.
2. Roll out pastry about 1/8-inch thick to shape of casserole and about 1 inch larger on each side. Place over fruit mixture. Turn edges of pastry under even with edges of dish, and press against sides. Pierce or slash top in several places.
3. Bake at 425°F for 20 min. Reduce heat to 350°F and bake until apples are tender and cobbler is bubbly, 25 to 30 min.
4. Serve warm or at room temperature, spooning a little sour cream over each portion, if you wish.
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