Apple Cobbler with Dried Cranberries

Although Spring has sprung here in our gorgeous West Chester, we are reminded of breezier days from time to time. I am sure you are putting together your Spring menus, but how about giving this recipe a try from the recipe files of our Chester County Day Editor Michael Pilligalli. He made this recipe back in 2011 during our tour of the Southeast Quadrant and then again in 2020 during our Virtual Chester County Day Tour. Let this warm you up today with a nice cup of coffee and maybe a scoop of ice cream on top? Enjoy!

Ingredients:

• 3 pounds Braeburn or Jonagold apples, cored, peeled, and sliced into ¼ inch slices

• ¾ cup REAL maple syrup

• ¾ cup dried, sweetened cranberries

• 2 tablespoons fresh orange juice

• 2 tablespoons unsalted butter cut into cubes

• 1 tablespoon coarse raw sugar for crust

Pre-heat oven to 350 and position racks in bottom half of oven. Mix apples, cranberries, syrup, and orange juice in deep round casserole dish. Place cubed butter on the surface of the mixture. Place a crust on top and turn edges under around rim of the baking dish and make slits for steam to escape. Bake for about 35 minutes or until crust is dry. At that point turn heat to 400 and sprinkle the coarse raw sugar on top of the crust and continue to bake at 400 for another 35 to 40 minutes. Apples should be tender, juices thickly bubbling and crust golden colored. There is nothing better than to serve this with a fresh scoop of vanilla ice cream and a cup of coffee.