Turbinado sugar adds a decorative, crystal effect to the cobbler because of its large, clear sugar granules.
1 1/2 pounds Granny Smith apples, peeled and thinly sliced
2 cups fresh blackberries
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 (15-ounce) package refrigerated piecrust
2 teaspoons fat-free milk
2 teaspoons turbinado sugar or granulated sugar
How to Make It
Preheat oven to 375°.
Combine first 7 ingredients in a large bowl. Spoon mixture into a 9-inch deep-dish pie plate coated with cooking spray.
Place piecrust on top of apple mixture. Fold edges under; flute. Cut 5 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with sugar. Bake at 375° for 40 minutes or until golden. Cool on a wire rack.