A simple sprinkle of powdered sugar seals the deal on these Warm Apple Cranberry Cobblers. If you like pie but you’re not a pie baker, a warm and fruity cobbler will get you rave reviews. Plus it’s so versatile. If you don’t like cranberries or can’t find a fresh bag in the store (hard to do after the holidays), just make it with raisins or dried cranberries. I think even fresh blueberries would taste great too!
Why “gluten-free? ” Well, I have some friends that prefer it and honestly I wanted to try out this sample of brown rice flour had sitting in my pantry. Hello! It’s a winner! I’ll definitely be making this again.
Okay, I can hear you saying, “What? she eats desserts?” Yes, just because I am a dietitian doesn’t mean I am a dietetic angel and I do eat desserts on occasion. In fact, I love making desserts when I entertain. But I don’t eat them every day. And here’s a little fun, science-like fact for you…. when you add fruit like berries to a high glycemic dessert like cobbler, you can actually blunt the insulin spike that would normally occur after eating something high in sugar. It could be due to the fiber but scientists think that it also could be due to the fruits phytonutrients that may block the absorption of some of the sugar in the intestines. Interesting, eh?
Alright, I’ll stop the science lecture now and focus back to just the delicious goodness of this sweet, warm comfort food called an apple cranberry cobbler. I’ll take two. Heidi
- 2 medium baking apples (like Rome), peeled, cored and sliced
- 1 cup fresh cranberries
- ¾ cup granulated sugar
- ¾ cup walnuts, chopped
- 2 eggs, lightly beaten
- ¾ cup brown rice flour
- ½ cup butter, melted
- 2 teaspoons finely shredded orange or lemon peel
- ½ teaspoon vanilla
- Optional: powdered sugar for sprinkling
- Preheat oven to 350 F. Spray with cooking oil 6 ramekin dishes or one medium pie pan.
- In a large bowl, toss together the apple slices, cranberries, ½ cup of the sugar and walnuts.
- Divide the mixture evenly and spoon into the ramekins, set aside.
- Now make the topping by combining the eggs, brown rice flour, melted butter and remaining ¼ cup sugar, citrus peel, vanilla and a pinch of salt. Stir with a wire whisk or fork until smooth and no lumps remain. Spread topping over the fruit mixture.
- Place the ramekins on a baking tray and bake 30 minutes or until topping is golden and fruit is tender or starting to bubble. Cool on a wire rack. Sprinkle with powdered sugar before serving with ice cream if desired. But they are good just on their own.
- Note: you can make this ahead by preparing and baking as directed. Cool, cover and chill up to 24 hours. To reheat, bake covered with foil in a 350 F oven for 15 minutes or until warm.