Recipe - Apple-Cranberry Cobblecake

FRUIT FILLING
7 Granny (3 lbs) Smith or
Golden Delicious apples
1 cup Cranberries
1 cup Granulated sugar
Three fourths cup Orange juice
One fourth teaspoon Ground cinnamon

CAKE TOPPING
1 One fourth cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Salt
One half cup Butter or margarine;
softened
1/3 cup Granulated sugar
1 Egg
1 teaspoon Vanilla extract
One fourth cup Milk
Confectioner's sugar

1. Preheat oven to 375 degrees. Peel and slice apples, set aside.

2. In large pot or Dutch oven over mediumhigh heat, combine remaining
fruitfilling ingredients. Bring to a boil; reduce heat and simmer for 3
minutes, or until cranberries pop. Stir in apples. Return to a boil,
stirring occasionally; cook for 1 minute. Pour into shallow 2 1/2quart
baking dish.

3. For cake topping: In small bowl, mix flour, baking powder and salt until
combined; set aside. In large bowl with electric mixer on medium speed,
cream butter and granulated sugar. Beat in egg and vanilla until combined.
On low speed, beat flour mixture into butter mixture in thirds, alternating
with milk and beginning and ending with flour mixture. Drop batter by 10
heaping tablespoons around edge of dish, leaving fruit filling in center
exposed.

4. Bake for 40 minutes, or until fruit is tender and cake is browned and
toothpick inserted comes out clean. Dust top lightly with confectioner's
sugar.

Serve with ice cream, if desired.

NOTES : Cobblecake can be made 1 day ahead. Cool completely, then cover
and store at room temperature. Reheat, uncovered, in 325F degree oven for
about 20 minutes.
Posted to EATL Digest by LDGOSS LDGOSS@PRODIGY.NET on Nov 20, 1997