Quick Cran Apple Cobbler Recipes

Steps:

• Heat oven to 400°F. Grease 2-quart casserole. In medium bowl, mix flour and granulated sugar. Cut in butter, using fork or pastry blender, until crumbly. Stir in egg until blended.
• In casserole, mix all filling ingredients. Crumble topping over fruit mixture.
• Bake uncovered 25 to 30 minutes or until topping is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour butter into 9-inch round baking pan.
• Mix 1 cup sugar, flour, and baking powder together in a bowl. Stir in milk. Pour batter into the baking pan.
• Arrange apples over the batter; sprinkle remaining 1/4 cup sugar and cinnamon on top. Pour in water.
• Bake in the preheated oven until golden brown, about 45 minutes.

Steps:

• 1. Preheat oven to 400°.
• 2. Peel, core and thinly slice apples.
• 3. Place apples in a 9 x 13" baking dish.
• 4. Combine cranberry sauce, sugar, flour and 1 tsp. cinnamon in a med-sized mixing bowl.
• 5. Mix well, to remove flour lumps.
• 6. Spread mixture over the sliced apples.
• 7. Slice cookie dough into 1/4" slices. I use a decorative-edged cutter, to give the cookie slices a "textured" look. They look pretty when they cook. Arrange slices evenly in a 'shingled' or layered pattern over apple mixture.
• 8. Sprinkle cookies evenly with 2 tsp. sugar.
• 9. Bake for 30 - 35 minutes, or until apples are tender, mixture is bubbling up thru the crust, and top is golden brown. The above recipe is for a 9" x 13" baking dish. Cut amounts in half, if using a 9x9" or 8x8" pan.
• 10. OTHER POSSIBILITIES: 2 large cans (28-oz each) sliced peaches, well-drained; 1 cup sliced frozen strawberries, thawed, with the juice drained off. Mix w/ 1/3 - 1/2 c. brown sugar, 6 T. flour, and 1/2 tsp. cinnamon (a good pinch!). Cover with sliced sugar cookie dough. Bake 9x9" pan, 400°, 30 - 35 minutes. OR: 2 large cans blackberries, drained, and 1 reg. can pears, sliced, drained. Might need to use slightly more brown sugar (1/2 c. - 2/3 c.) if berries are tart. Use same amounts of flour and cinnamon as for peach cobbler, above. Bake in 9x9" baker, 400°, 30 - 35 minutes. 3 cups rhubarb, fresh or frozen, and 1 cup sliced, frozen strawberries, thawed, with the juice. Use 2/3 cup brown sugar, 6T. of flour and 1/2 tsp. of cinnamon. Bake in 9x9" baker, 375°, 35 - 45 minutes, or until rhubarb is tender. You could probably do this with 2 large cans of fruit cocktail, drained WELL, and follow instructions above for peach cobbler. You could use other types of cookie dough, too .... chocolate chip, on top of pure strawberry cobbler, perhaps? Homemade gingersnap cookie dough, on top of Blackberry-Pear Cobbler? Use your imagination ... and vanilla ice cream, lots of vanilla ice cream, when you serve it HOT!!

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.
• Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.
• Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.
• Bake in the preheated oven until topping is golden brown, about 30 minutes.