Recipe: Apple-cranberry cobbler Warren Brown Ingredients
2 pounds Granny Smith apples
2 pounds Jonagold apples
2 pounds Gala apples
1 1/2 cups superfine granulated sugar
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 teaspoon lemon zest, minced
2 1/2 cups dried sweetened cranberries
1 cup dark brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks unsalted butter, cold
1 whole egg
1 egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon rum
2 1/2 cups sliced almonds
Preheat the oven to 400 degrees and place the rack in the middle position. Grease a 9-by-13-inch baking dish.
Peel and core the apples and cut them into ¼- to ½-inch dice. Combine the apples with ½ cup of the superfine sugar in a large bowl. Cover and set in the refrigerator for up to 2 hours.
Strain the sugar syrup from the apples and reserve the liquid. In a very large bowl, take ½ cup of the superfine sugar and ½ cup of the flour and whisk to combine with the cinnamon, nutmeg, lemon zest, and dried cranberries. Toss gently with the apples to coat well, and pour into the baking dish.
Combine the remaining superfine sugar, the remaining flour, dark brown sugar, baking powder and salt in a medium bowl. Cut the butter into small pieces and work into the mixture, using a fork or your fingers, until it forms a coarse meal.
Lightly beat the egg, yolk, vanilla and rum and drizzle a little at a time into the flour mixture (not all of it will be used). Continue to stir until the dough readily clumps but isn't sticky.
Take a few fingers full of the topping, lightly press it into a ½-inch-thick disk (it does not have to be perfectly round), and place on top of the apple mixture in the dish. Repeat with the remaining topping, slightly overlapping the disks.
Bake for 45 to 50 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for at least 15 minutes before serving.
While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess and place the almonds on a parchment-lined baking sheet. Roast until golden brown, 5 to 10 minutes. Scatter them over the cobbler.