This is another great idea for a different Thanksgiving dessert or just a great autumn dessert. This is definitely a dessert that is potentially for a little more mature palette, as my young testers weren’t in love with the sour flavor of cranberries! However, I love a dessert that isn’t terribly sweet and really tastes of the fresh apples and cranberries. The cobbler topping tastes of just enough ginger to compliment the other flavors and has a lovely crispy sugar crust. I serve it really warm with fresh whipped cream or vanilla ice cream.

Apple, Cranberry and Ginger Cobbler

7 large granny smith apples, peeled and very finely sliced
2 cups fresh cranberries
2/3 cup brown sugar
1/3 cup flour
½ tsp cinnamon

1 ½ cups flour
1Tbs sugar
2 tsp baking powder
½ tsp salt
1 ½ tsp ginger
8 Tbs butter, cold and chopped into smaller pieces
2/3 cup heavy cream

Preheat the oven to 375 degrees.

In a large bowl, add the finely sliced apples and the cranberries. Sprinkle them with brown sugar and mix them all together. Sprinkle the ¼ cup of the flour and the ½ tsp of cinnamon. Gently mix everything together taking care not to burst the cranberries. Set aside.

In the bowl of a food processor add the flour, baking soda, salt and ginger. Pulse the ingredients until they are well combined. Add the butter and pulse until just combined. While still pulsing, add the heavy cream in a thin stream until the ingredients just form a wet dough.

Spray a 13×9 glass baking dish with baking spray. Add the fruit mixture to the glass pan. Take clumps of the dough and plop them on top of the fruit. The clumps of dough will cover most of the surface of the fruit, but will not necessarily touch each other. I got about 8-9 balls out of it. These can be very rustic! I take some of the residual cream in the carton or left in the measuring cup and brush it over the tops of the dough. Sprinkle the dough lightly with white sugar.

Bake in the oven for 50-60 minutes or until the cobbler dough is lightly golden brown and the apples are cooked through.