Author: very slightly adapted from Parade magazine, November 11, 2012
For the Filling
5 Granny Smith apples, chopped
1½ cups cranberries
¼ granulated sugar
¼ brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
2 teaspoons cornstarch
1 lemon, juice of
½ cup (1/2 stick) butter
For the Topping*
¾ cup milk
1 cup all-purpose flour
½ cup sugar
2 teaspoons baking soda
¼ teaspoon salt
Place all of the filling ingredients EXCEPT the butter in a large bowl and toss to coat.
Go ahead and place the butter in a 9 X 13 baking dish.
Put the dish with the butter in the oven and start heating it to 350 F. Keep an eye on the dish and remove when the butter is melted.
Meanwhile, make the topping by whisking those 5 ingredients together.
When the dish with melted butter comes out of the oven, pour the fruit and spice filing in the dish.
Then pour the topping over the fruit.
Bake for one hour or until the juices are bubbling and the topping is golden. Cover the dish with aluminum foil at any time it the topping gets too brown. I reccommend starting out with it covered.
Feel free to peel your apples before chopping.
The original recipe called for a 9-inch pie plate. I have no idea how all of the filling would fit in a pie dish, but feel free to go for it.
*I ended up making an additional ½ batch of the topping as the yield did not appear to offer much coverage in a 9 x 13 baking dish.
Recipe by Love & Flour at http://www.loveandflour.com/cobbled-together-apple-cranberry-cobbler/