APPLE CRANBERRY COBBLER

Apple Cranberry Cobbler image

Provided by Lynnda Cloutier

Number Of Ingredients 11

1/4 cup apple juice
2 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 tbsp. minced fresh ginger
4 cups thinly sliced granny smith apples, about 4 apples
2 cups frozen cranberries, thawed
3/4 cup sugar
1/2 cup brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
topping, see below

Steps:

1. Preheat oven to 400. For filling, whisk together apple juice,cornstarch, lemon juice, and ginger in an 8 inch cast iron skillet til cornstarch dissolves.
2. Add apples, cranberries, 3/4 cup sugar, the brown sugar and cinnamon; stir to coat. Bring mixture to a boil over medium high heat. Reduce heat to medium and simmer til mixture thickens, 2 to 3 minutes. Off heat, stir in vanilla.
3. Topping; 1 cup flour 1/2 cup sugar 1 tsp. baking powder 1/2 tsp. kosher salt 6 Tbsp. cold unsalted butter,cued 1/2 cup chopped walnuts 1 Tbsp. minced lemon zest 1/4 cup boiling water
4. For topping, stir together flour, 1/2 cup sugar, baking powder and salt in a bowl. Cut in butter,using a pastry blender til mixture resembles coarse meal. Add walnuts, zest and water; stir just til moistened. Drop dough evenly over fruit mixture. Bake cobbler til filling is bubbly and topping is browned, about 25 minutes. Let cobbler cool on a rack 1 hour before serving.