Apple Cranberry Cobbler with Spiced Whipped Cream
Simple and sweet, this large recipe can serve a crowd. Your family and/or guests will love the seasonal spices and the comfort of a belly-warming dessert.
8 cups peeled, cored and chopped apples
10 ounces cranberries, thawed and drained, or fresh if available
1/4 cup Organic Valley Salted Butter
, cubed (1/2 stick)
1/2 cup sugar
2 cups rolled oats (quick-cooking type)
2 cups all-purpose flour (or spelt flour)
1/2 teaspoon baking powder
1 tablespoon Simply Organic Vanilla Extract
1 tablespoon Simply Organic Cinnamon
1/2 teaspoon allspice
1/2 teaspoon Simply Organic Nutmeg
1/4 teaspoon sea salt
1/3 cup maple syrup (Maple Valley Brand)
1/2 cup Organic Valley Reduced Fat Milk 2% Milk Fat
Preheat oven to 375 degrees.
Round up some assistants and prepare tart apples such as Granny Smith, Cortland, or your family's favorite heirloom variety. Thaw and drain frozen cranberries, or wash and pat dry fresh berries. Toss cranberries and apples together into a 9x13-inch glass baking dish.
In a medium-sized mixing bowl, using a pastry cutter or two knives, blend together to resemble a coarse meal: Organic Valley Salted Butter, sugar, quick rolled oats, flour, baking powder, vanilla extract, spices, and sea salt.
Stir in maple syrup and milk. The topping mixture will become somewhat sticky. Drop the cobbler mixture by the spoonfuls onto the apple/cranberry compote and pat down slightly. Sprinkle with sugar, if desired. Bake for 45 to 60 minutes, or until apples are soft and topping has become golden.
Whip cream with cinnamon, vanilla, and sugar until stiff. Serve atop warm cobbler and melt into the "comfort zone."
Apples and cranberries can be prepared up to 2 days prior (sprinkle with lemon juice), if stored in an airtight container and kept in the fridge.
Cinnamon Ground Ceylon
Cinnamon comes from the bark of an evergreen tree. Cinnamon's sweet, spicy and warm fragrance adds pungent sweetness to your favorite baked goodies. Though often used interchangeably, cassia and cinnamon are not the same. Cinnamomum cassia (grown primarily in China and Indonesia) is reddish-brown and pungently sweet, while Cinnamomum zeylanicum (from Sri Lanka and India) is buff-colored and mild. Cassia is usually preferred for its more intense color and flavor.
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As prepared, each serving contains 290 calories, 13g total fat, 45mg cholesterol, 85mg sodium, 40g total carbohydrate and 4g protein.