Toss at least two kinds of apples into this juicy cobbler for heightened flavor. Recom-mended choices include Cortland, Crispin, Golden Delicious, Goldrush, Gravenstein, Ida Red, Jonagold, Northern Spy, Rhode Island Greening, Stayman, and Winesap.
Cooking Light OCTOBER 2004
Preheat oven to 425°.
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Place 1 1/2 cups flour, cornmeal, and salt in a food processor; pulse 2 to 3 times or until combined. Add butter, and pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add the ice water and vinegar through food chute, processing just until mixture is combined (do not form a ball). Press gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes or until plastic can be easily removed.
To prepare filling, combine sugar, 1 tablespoon flour, and cinnamon in a large bowl. Add cranberries and apple; toss well to coat. Spoon apple mixture into an 11 x 7-inch baking dish coated with cooking spray.
Unwrap dough; place chilled dough on a lightly floured surface. Roll dough into a 12 x 8-inch rectangle. Fit dough over the filling. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape. Bake at 425° for 30 minutes or until crust is golden brown. Cool on a wire rack 10 minutes before serving.
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