INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees. Peel and slice apples, set aside. In
large pot or Dutch oven over medium-high heat, combine remaining
fruit-filling ingredients. Bring to a boil; reduce heat and simmer  for
3 minutes, or until cranberries pop. Stir in apples. Return to a  boil,
stirring occasionally; cook for 1 minute. Pour into shallow 2
1/2-quart baking dish. For cake topping: In small bowl, mix flour,
baking powder and salt until combined; set aside. In large bowl with
electric mixer on medium speed, cream butter and granulated sugar.
Beat in egg and vanilla until combined. On low speed, beat flour
mixture into butter mixture in thirds, alternating with milk and
beginning and ending with flour mixture. Drop batter by 10 heaping
tablespoons around edge of dish, leaving fruit filling in center
exposed. Bake for 40 minutes, or until fruit is tender and cake is
browned and toothpick inserted comes out clean. Dust top lightly with
confectioner's sugar.  Serve with ice cream, if desired.  NOTES :
Cobblecake can be made 1 day ahead.  Cool completely, then  cover and
store at room temperature.  Reheat, uncovered, in 325F  degree oven for
about 20 minutes. Posted to EAT-L Digest  by LDGOSS
<LDGOSS@PRODIGY.NET> on Nov 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4646
Calories From Fat: 963
Total Fat: 109.3g
Cholesterol: 434.9mg
Sodium: 1211mg
Potassium: 1011.4mg
Carbohydrates: 897.3g
Fiber: 43.6g
Sugar: 286.1g
Protein: 26.7g