| 1 sm lemon | | 8 med apples mixed varieties | | 1 cup fresh cranberries | | 34 cup sugar | | 2 tsp cinnamon | | 1 tbl cornstarch | | Cobbler Batter | | 1 cup sifted cake flour lightly sprinkled into measuring cup | | 1/3 cup cornmeal 40 gr | | 6 tsp sugar divided | | 1 tsp baking powder | | 1 tsp baking soda | | 3 tbl lowfat cream cheese 1.5 oz | | 3/4 cup nonfat buttermilk | | 1 tbl canola oil | | 1/2 tsp vanilla extract |
| | 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 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 minutes. | | While the apples are baking, measure out the ingredients for the cobbler batter, but do not 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 teaspoons of sugar, baking powder , and baking soda , in a large bowl. Using a pastry blender or two knifes, cut the cheese into the dry ingredients until the cheese pieces 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 until the flour is completely moistened. Drop the batter by tablespoons over the fruit and then spread the batter to completely cover the fruit (if using a larger pan, the batter will not cover the apples, but should be spread about 1/8 inch thick). Sprinkle the remaining teaspoon of sugar over the batter. Bake for 25-30 minutes or until the cobbler is nicely browned. | | Remove it from the oven and cool on a wire rack for about 30 minutes. Eat the cobbler while it is still warm. The cobbler can be made one day ahead. | | Cover with foil and bake at 350 degrees until just warm, 10-15 minutes. | | Serve with frozen yogurt , if desired. | | Variations: If you want to eliminate the extra step of cooking the fruit first, you cannot use fresh cranberries as they are too firm and tart, when not cooked long enough. Instead, substitute dried cranberries, dried cherries , or fresh grapes . The apples should also be cut into smaller pieces and the firmer varieties, such as Fuji, should not be used. Cobbler topping also works well with pears , berries or 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 minutes, 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 that 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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