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Recipe Detail

Apple Cranberry Cobbler with Almond Streusel

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Number of Servings:

Ingredients:

  1. 1 - Sugar Pie Pumpkin or Kabocha Squash about 5 pounds
  2. 3/4 cups - Granulated Sugar plus more for seasoning
  3. 1 teaspoons - Ground Cinnamon plus more for seasoning
  4. 1/2 cups - Brown Sugar packed
  5. 3 tablespoons - Cornstarch
  6. 1/2 teaspoons - Kosher Salt
  7. 1 pinchs - Ground Nutmeg
  8. 2 tablespoons - Unsalted Butter
  9. 7 cups - Granny Smith Apples 5 or 6; peeled, cored, thinly sliced
  10. 1 1/2 cups - Fresh Cranberries
  11. 2 tablespoons - Fresh Lemon Juice
  12. 1 teaspoons - Vanilla Extract
  13. 1 teaspoons - Grated Ginger
  14. 1/3 cups - Brown Sugar packed
  15. 1/2 cups - Flour
  16. 1/3 cups - Almond Flour
  17. 1/2 cups - Unsalted Butter room temp; cut into pieces
  18. 1/2 teaspoons - Almond Extract

Directions:

1. Preheat oven to 325 degrees. Cut off top quarter of pumpkin, including stem. Scrape out and discard seeds and fibers. Generously season pumpkin cavity with sugar and cinnamon.

2. In a large bowl, mix sugar, cinnamon, brown sugar, cornstarch, salt and nutmeg. In a large skillet over medium-high heat, melt butter. Sauté apples, stirring, until softened, 5 minutes. Add cranberries and lemon juice and sauté 5 more minutes. Stir in vanilla extract, ginger and dry ingredients and cook until sugar dissolves, 1-2 minutes.

3. Stuff apple mixture (including any liquid) into pumpkin. Place on a parchment-lined baking sheet and bake 1 hour.

4. Meanwhile, make streusel: In a food processor, combine brown sugar, flour and almond flour. Add butter and almond extract and pulse until mixture has a texture like sand. Mound streusel on top of pumpkin and bake 1 more hour, or until pumpkin is tender and filling is bubbling.


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