Slow Cooker Cran-Apple Cobbler
Make this delicious slow cooker cran-apple cobbler with tender apples, tart cranberries, and a golden biscuit topping. Perfect warm dessert ready in 3-4 hours!
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- whisk
- pastry blender
- fork
- rubber spatula
- slow cooker
- cutting board
Ingredients
Fruit Filling
- 6 medium Granny Smith apples peeled, cored, and sliced 1/2-inch thick
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup water
- 1 tablespoon unsalted butter cut into small pieces
Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter very cold, cut into 1/2-inch pieces
- 1/2 cup whole milk
Instructions
- In a large mixing bowl, combine the sliced Granny Smith apples, cranberries, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon all-purpose flour, ground cinnamon, ground nutmeg, and 1/4 cup water. Toss gently to coat the fruit evenly. Pour the mixture into the bottom of a 6-quart slow cooker. Dot the top of the fruit with the 1 tablespoon of unsalted butter pieces.
- In a separate medium mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined.
- Add the very cold, cubed 1/2 cup (1 stick) unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking the dough.
- Pour the 1/2 cup whole milk into the flour and butter mixture. Stir gently with a fork or rubber spatula just until the dough comes together and no dry streaks of flour remain. The dough will be soft and somewhat shaggy.
- Drop spoonfuls (about 1 to 2 tablespoons each) of the prepared biscuit topping evenly over the fruit filling in the slow cooker. It’s okay if there are small gaps; the topping will expand as it cooks.
- Cover the slow cooker with its lid. Cook on the LOW setting for 3 to 4 hours, or until the apples are tender when pierced with a fork and the cobbler topping is cooked through and lightly golden brown. The filling should be bubbly around the edges.
- Once cooked, turn off the slow cooker and remove the lid. Let the cobbler rest for at least 15 to 20 minutes before serving. This allows the fruit filling to thicken slightly. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.