INGREDIENTS: (Measurements are approximate. This fills an 11" diameter round 1¾ inch deep dish baker well.)
4 granny smith apples or other tart apples (I like McIntosh when I can get them.), thinly sliced
½ C heaping, fresh whole cranberries
1 orange-- zest and 1/3 C juice
1 lemon-- zest and ¼ C juice
¼ C white sugar
¼ C brown sugar
½ C pecans, slightly broken
pie crust dough for one pie
sugar crystals (a few tablespoons)
DIRECTIONS: Into a bowl add the following:
orange and lemon zest
Cut cranberries in half and add to bowl. Stir.
Add sliced apples and mix till apples are well coated.
Lightly butter a baking dish and spread the apple mixture into it. Sprinkle with the nuts.
Dot with just a little bit of butter if you wish. I used about 1 t.
Roll out the pie dough and cut with cookies cutters. Dip the top of each into the sugar crystals and place on top of the apples.
Bake at 350 for about 45 minutes or however long it takes to very lightly brown the edges of the pie dough cookies.
1. We made this dish for Thanksgiving by "intuition." I re-made it today to get some measurements. However, this is more of an idea than an actual recipe. You can add ingredients in whatever proportion you like.
2. I like to make a dessert of this nature less sweet especially if I'm going to eat it with ice cream. The amount of sugar in this recipe is about right for me. The dish is still a bit tart which I like. You may wish to add more sugar. This was delicious the next day for breakfast. Yep. We made a lot and there was some left over.
3. We used a clay baking dish on Thanksgiving and I used one today. I like how the clay keeps the cobbler moist.
4. I was inspired to make this by Rocky Mountain Woman's amazing Apple Cranberry Tart. It's different from mine, but it was the inspiration. She has wonderful photos and great directions, too! So do go check it out! One day, I'll make her tart, too!
Alphabe-Thursday, hosted by Ms Jenny, is so much fun! This week our letter is "C." Come visit others' submissions HERE and join in the fun!
photos by me © 2013 all rights reserved