Sugar Cookie Cran-Apple Cobbler

Recipe from

Oxmoor House


2 cups fresh or frozen cranberries
1 1/2 cups sugar
2/3 cup water
5 large cooking apples, peeled and chopped
2 tablespoons cornstarch
2 tablespoons water
1 cup coarsely chopped pecans
1/2 cup raisins
Vanilla ice cream (optional)


Combine first 4 ingredients in a Dutch oven or large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Combine cornstarch and 2 tablespoons water, stirring mixture until smooth. Add to cranberry mixture, stirring well. Bring to a boil; reduce heat, and simmer, uncovered, until thickened. Remove from heat; stir in pecans and raisins. Spoon mixture into a lightly greased 11" x 7" x 1 1/2" baking dish.

Flatten Brown Sugar Cookie Dough into a disc, and place between two sheets of wax paper on a large cutting board. Roll dough into a 10" square. Chill 10 minutes.

Cut dough into 14 strips, using a pastry wheel or knife. Arrange strips diagonally in a lattice design over fruit mixture. Trim excess dough.

Bake, uncovered, at 350° for 30 minutes or until filling is bubbly and cookie topping is done. Let cobbler cool 10 minutes on a wire rack. Spoon into individual bowls; top with ice cream, if desired.

Christmas with Southern Living 1997,

Oxmoor House

January 1997
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