Cranberry And Apple Gingerbread Cobbler
Moist, rich and dense this is an unusual cobbler reminiscent of traditional holiday cooking. I use Blackstrap molasses which is slightly heavier but more nourishing to the blood.
Servings: 4-6 Prep Time: 30 mins Cook Time: 40 mins
Ingredients
For the fruit
3 medium apples washed, cored and cut into 1 inch pieces
2 Tbsp candied ginger chopped
1 tsp maple syrup
1 cup cranberries or cranberry sauce.
For the gingerbread crust
1 cup flour
3 Tbsp granulated sugar
1/2 Tbsp ground ginger
1 1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp baking soda
4 Tbsp butter at room temperature
1 large egg
3 Tbsp Blackstrap molasses
1/4 cup milk
Instructions
In a small pan heat the apples with cranberry sauce and maple syrup. Until just combined. Technically, you can skip this step as the apples and berries will cook while under the cobbler crust. If you have very juicy apples drain off the excess liquid. Add in chopped candied ginger.
Heat oven to 400. In a medium bowl stir together flour, sugar, ginger, baking powder, baking soda, salt and all spices with a fork. Work in butter until the mixture until it forms the size of small peas. In another bowl, whisk together milk, egg and molasses. Make a well in the middle of the dry ingredients and work in the milk, egg and molasses mixture until just blended.
Lightly butter a 9 or 10 inch baking dish lay out fruit mixture evenly. Dollop the cobbler mixture over the fruit about an inch apart. Do not spread the batter, it's going to rise and cute, fluffy luscious mounds. Bake for 35 -40 minutes in 400 oven or until the biscuit top is set. Serve warm.
Energetics
This recipe is sweet, slightly bitter (from the molasses) and sour from the apples and cranberries. Molasses nourishes blood and treats anemia. The ginger and other spices warm the core.
Season: Fall and Winter
Here’s to a warmer you!
