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Ingredientes
- 1 sm lemon
- 8 med apples mixed varieties
- 1 c. fresh cranberries
- 3/4 c. sugar
- 2 tsp cinnamon
- 1 Tbsp. cornstarch Cobbler Batter
- 1 c. sifted cake flour lightly sprinkled into measuring c.
- 1/3 c. cornmeal 40 gr
- 6 tsp sugar divided
- 1 tsp baking pwdr
- 1 tsp baking soda
- 3 Tbsp. lowfat cream cheese 1.5 ounce
- 3/4 c. nonfat buttermilk
- 1 Tbsp. canola oil
- 1/2 tsp vanilla extract
Direcciones
- Preheat the oven to 425 degrees F, with a rack in the middle of the oven.
- Have ready an 8x10 inch baking pan.
- Peel, halve, core, and cut the apples into 3/4 inch chunks, placing each apple in the lemon-water as it is cut. Drain the apples. Wash the cranberries and remove any soft or possibly decayed ones, and any other debris.
- Stir them along with the sugar, cinnamon, and cornstarch into the apples.
- Spoon into the pan. Cover with aluminum foil (shiny side down) and bake for 35 min.
- While the apples are baking, measure out the ingredients for the cobbler batter, but don't make it yet. When the apples are done, remove them from the oven, and uncover.
- Make the cobbler batter by mixing the flour, cornmeal, 5 tsp. of sugar, baking pwdr, and baking soda, in a large bowl. Using a pastry blender or possibly two knifes, cut the cheese into the dry ingredients till the cheese pcs are about the size of sunflower seeds. Mix together the buttermilk, oil, and vanilla extract. Make a well in the center of the flour and pour in the buttermilk. Stir till the flour is completely moistened. Drop the batter by Tbsp. over the fruit and then spread the batter to completely cover the fruit (if using a larger pan, the batter won't cover the apples, but should be spread about 1/8 inch thick). Sprinkle the remaining tsp. of sugar over the batter. Bake for 25-30 min or possibly till the cobbler is nicely browned.
- Remove it from the oven and cold on a wire rack for about 30 min. Eat the cobbler while it is still hot. The cobbler can be made one day ahead.
- Cover with foil and bake at 350 degrees till just hot, 10-15 min.
- Serve with frzn yogurt, if you like.
- Variations: If you want to eliminate the extra step of cooking the fruit first, you can't use fresh cranberries as they are too hard and tart, when not cooked long sufficient. Instead, substitute dry cranberries, dry cherries, or possibly fresh grapes. The apples should also be cut into smaller pcs and the firmer varieties, such as Fuji, shouldn't be used. Cobbler topping also works well with pears, berries or possibly peaches (see Summer Fruit Cobbler, on page xxx).
- NOTES : Apple Cranberry Cornmeal Cobbler I love cranberries for Sukkot, as they are one of the only fruits available exclusively in the fall. Living in the New World, I think it also appropriate to include cornmeal in the cobbler batter. For a flour only version, see Summer Fruit Cobbler on page xxx. Because the cobbler topping cooks in only 25 min, the filling must be partially cooked first. If you want to eliminate this step, see the variation at the end of the recipe.
- This dessert which I use for Sukkot is wonderful for Thanksgiving.
- If you prefer, you can use the filling with a top crust only, for a deep dish pie (increase the cornstarch to 2 TB as cobbler needs to be juicy than pie). Happy thanksgiving, all.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 9 servings | |
| Calories 268 | |
| Calories from Fat 27 | 10% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 4mg | 1% |
| Sodium 327mg | 14% |
| Potassium 242mg | 7% |
| Total Carbs 59.77g | 16% |
| Dietary Fiber 4.9g | 16% |
| Sugars 36.6g | 24% |
| Protein 3.23g | 5% |
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