| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Cranberries; picked over |
| 1 |
|
Granny Smith apple; peeled and sliced |
|
|
; thin |
| 1 |
tb |
Freshly grated orange zest |
| 1/2 |
c |
Firmly packed light brown sugar |
| 1/4 |
ts |
Cinnamon |
|
|
A pinch of ground cloves |
| 1/2 |
c |
Plus 1 tablespoon all-purpose flour |
| 1 |
tb |
Unsalted butter; cut into bits |
| 1/2 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Vegetable shortening |
| 1/3 |
c |
Plain yogurt |
| 1/2 |
ts |
Granulated sugar |
|
|
Vanilla ice cream as an accompaniment if |
|
|
; desired |
INSTRUCTIONS
In a shallow 2-cup baking dish toss together the cranberries, the
apple, the zest, the brown sugar, the cinnamon, the cloves, and 1
tablespoon of the flour and dot the top with the butter. In a bowl
stir together the remaining 1/2 cup flour, the baking powder, and the
salt. Add the shortening, blend the mixture until it resembles coarse
meal, and stir in the yogurt. (The dough will be sticky.) Drop the
dough by spoonfuls onto the cranberry mixture, sprinkle it with the
granulated sugar, and bake the cobbler in the middle of a preheated
400F. oven for 30 minutes, or until the top is golden. Serve the
cobbler with the ice cream.
Serves 2.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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