Clinton Kelly's Apple-Cranberry Cobbler
Photo by: Kat Keutsch for PARADE
"The same components that go into an interesting outfit—color, texture, pattern, shine—are the things that make an interesting tabletop. You need a pop of color; some texture, like woven place mats; a little bit of print or pattern, like in a napkin; and then shine, like great candles." Click here to read the rest of Clinton Kelly's interview.
Get more Thanksgiving recipes from The Chew hosts.
Editor's Note: This recipe, as it was originally printed in the November 11, 2012 issue of PARADE, incorrectly stated to use a 9-inch pie dish, omitting that a deep-dish plate was needed. We've updated the recipe here to specify using a 9-inch deep-dish pie plate, or a 9"x9"x1 1/2" baking dish. As a precaution, also place a baking sheet under your pie dish to catch excess spillage. We sincerely apologize for the omission, and hope you have success baking this fantastic cobbler this holiday.
Get more Thanksgiving recipes from The Chew hosts.
Editor's Note: This recipe, as it was originally printed in the November 11, 2012 issue of PARADE, incorrectly stated to use a 9-inch pie dish, omitting that a deep-dish plate was needed. We've updated the recipe here to specify using a 9-inch deep-dish pie plate, or a 9"x9"x1 1/2" baking dish. As a precaution, also place a baking sheet under your pie dish to catch excess spillage. We sincerely apologize for the omission, and hope you have success baking this fantastic cobbler this holiday.
ingredients: Add all to shopping list
For Filling:
5 Granny Smith apples, peeled and chopped
1 cup cranberries
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch
Juice of 1 lemon
Generous pinch of salt
8 Tbsp butter
For Topping:
3/4 cup milk
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking soda
2 pinches of salt
5 Granny Smith apples, peeled and chopped
1 cup cranberries
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp cornstarch
Juice of 1 lemon
Generous pinch of salt
8 Tbsp butter
For Topping:
3/4 cup milk
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking soda
2 pinches of salt
directions:
1. Preheat oven to 350°F.
2. In a large bowl, toss together filling ingredients, except butter. In a separate bowl, whisk topping ingredients.
3. Add butter to a 9-inch deep-dish pie plate or a 9"x9"x1 1/2" baking dish and place in oven until melted. Remove from oven and fill with fruit mixture. Pour topping over fruit filling.
4. Place dish on a baking sheet (to protect against spillage) and bake for 1 hour or until juices are bubbling and cobbler is golden. Tent with foil if cobbler is getting too brown.
KITCHEN COUNTER:
Serves 8. Per Serving: 340 calories, 58g carbs, 3g protein, 12g fat, 30mg cholesterol, 500mg sodium, 3g fiber
