Cranberry-Apple-Jalapeno Cobbler

Recipe Ingredients

3 1/2 cups	325g / 11oz	Fresh cranberries, stems removed
1 cup	237ml	Cranberry juice
6		Jalapenos, seeded, de-stemmed - finely chopped
2		Apples (small)
1 tablespoon	15ml	Orange rind - finely chopped
1 1/4 cups	78g / 2.8oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Butter, at room temperature
2		Eggs - beaten
1 cup	237ml	Milk
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Lemon rind - grated

Recipe Instructions

Preheat oven to 375F.

Combine the cranberries, cranberry juice and jalapenos in a saucepan, bring to the boil, lower heat, and simmer for 15 minutes. Meanwhile, peel, core and cut apples into 1/2-inch-thick slices (about 2 cups). Add the apples and orange rind, return heat to simmer, and continue cooking for about 10 minutes.

Meanwhile, sift the flour and baking powder together into a mixing bowl. Stir in the sugar. Cut in the butter until mixture forms a fine meal. Add the eggs, milk, vanilla and lemon rind, and mix with a wooden spoon until well blended, adding a little more flour if necessary to produce a loose but not wet batter.

Pour cranberry mixture into a 2-quart baking dish; then pour the batter evenly over the top (scraping to cover, if necessary). Bake for about 1 hour or till top is golden brown and cake tester comes out clean. Serve hot or at room temperature.

Source:
Kit Anderson

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