This cobbler recipe is my dad’s signature Shabbat dessert dish. There isn’t even an official recipe, it has evolved based on what we have in the pantry or in our fruit bowl. You can throw it together at the last minute if you’re entertaining and no one will know how easy it is to make. It’s always a huge hit and my brother and I would always hope there would be leftovers to eat the next morning cold out of the fridge! It’s arguably just as good that way, though others may prefer it hot out of the oven with a scoop of vanilla ice cream. Basically you can’t go wrong eating this anytime of day. I hope you will enjoy it as much as we do. We all have our own preference on using either canned or fresh fruit. Both options are great though if you are in a pinch for time the canned option works well and is easy to always have on hand in your pantry. When fresh cranberries are in season I often will use those. Try both or even swap out the apples for pears. There are lots of options and it’s a perfect way to enjoy Fall produce. This could also be great for your Thanksgiving or Friendsgiving tables…
Apple Cranberry Cobbler Recipe:
Preheat oven to 350•
2 cans of Ocean Spray whole berry cranberries or 2 cups of fresh cranberries
2 cans of apple slices or 4 sliced and peeled Granny Smith apples
Mix the fruit in an ungreased baking dish.
1 stick of melted butter,margarine, or coconut oil
1 and 1/4 cup of brown sugar
1 and 1/4 cup of oats
1 and 1/4 cup of flour of your choice
Mix together to form a crumble and then evenly distribute over the fruit.
Bake for 45-50 minutes or until it starts to just slightly bubble. Avoid burning the crumble topping, watch carefully around the 40 minute mark and you cover with foil if necessary at the end.
Enjoy! It’s great with ice cream or with yogurt for breakfast.