Thanksgiving Apple Cranberry Cobbler

img_04161

I have always loved cobbler, and it is so easy to make. I am not sure if it’s the freshness of the fruit or the warmth with cool ice cream on top that makes me crave it. Since I grew up and am still living in the South, I have had a lot of cobblers, but most were made with fresh peaches, blueberries and blackberries. Now, I make cobbler with all types of fruits and enjoy them all year long. Feel free to use fresh cranberries instead of dried in this recipe since now is the season. This is a delicious and comforting dessert, and it is one of my family’s favorites. I made individual servings for my kids one afternoon after school, and they were truly in heaven. 

 

Apple Cranberry Cobbler

This is a great Thanksgiving dessert option. It can be made a day ahead. Just warm and serve.

Prep: 20 minutes

Cook: 30 minutes

Yield: 4 to 6 servings

Ingredients

1 cup all-purpose flour

1/2 cup firmly packed brown sugar

1/4 cup regular oats, uncooked

1/2 teaspoon cinnamon

1/4 cup butter or margarine, softened

3 cups peeled, cored and diced cooking apples (I used Braeburn and Honey Crisp)

3/4 cup dried cranberries

1/3 cup sugar

2 tablespoons honey

2 tablespoons butter or margarine, melted

Vanilla Ice cream

Preparation

1. Combine first 4 ingredients in a medium bowl; cut in butter with a pastry blender until crumbly.

2. Combine apples, cranberries, sugar and honey in large bowl, mixing well. Spoon in a lightly greased 8-inch baking pan or 41/2 x 41/2 individual ramekin or square baking dishes. Spoon flour mixture evenly over top and drizzle evenly with 2 tablespoons melted butter.

3. Bake at 350F for 30 to 35 minutes or until golden. Serve with vanilla ice cream, if desired.

Thanksgiving Pecan Pie Bars

img_0372

If you’re looking for a twist on pecan pie, try these simple Pecan Pie Bars. With ingredients that you probably already have in your pantry, you can prepare these with ease. I put my pecans in the food processor to speed up the prep time on this recipe. If you want to make them lighter, use skim milk instead of whipping cream. Just don’t forget to have a glass of milk on hand and an empty stomach (I’m stuffed as I am writing this).

 

Prep: 15 minutes

Cook: 45 minutes

Yield: Makes about 28 squares

Ingredients

2  cups  all-purpose flour

2/3  cup  powdered sugar

3/4  cup  butter, softened

1/2  cup  firmly packed brown sugar

1/2  cup  light corn syrup

2/3  cup  butter

3  tablespoons  whipping cream or milk (skim milk may be used)

3 1/2  cups  coarsely chopped pecans

Preparation

1. Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

2. Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

3. Bring brown sugar, corn syrup, 2/3 cup butter, and whipping cream (or milk) to a boil in a saucepan over low heat. Stir in pecans, and pour hot filling into prepared crust.

4. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.