Legendary restaurant Earl Abel’s makes this cobbler/pie on special occasions and on Sundays. You can make either…a pie or cobbler with this recipe. In pie form, it makes for an interesting combination of pie crust and drop biscuit topping, and takes on the appearance of a Dutch Apple Pie that Earl Abel used to serve years ago. Directions for both are below. Enjoy!
Prepare your favorite pie crust and line a 9 inch pie pan.
Spray an 8 x 8 x 2 inch baking dish with cooking spray.
In a large stockpot, combine apples, brown sugar, cider, 1 tablespoon butter, apple pie spice, and lemon zest. Cook over medium to high heat, stirring frequently until apples are tender, approximately 25 minutes. Remove from heat and add cranberries. Sift ¼ cup flour over mixture into pan.
Topping: In a medium bowl, combine remaining 1 cup flour, ¼ cup butter, sugar, egg, baking powder, and salt. Combine until mixed well (either by hand or in a mixer).
For pie: Fill pie pan with apple cranberry filling (less any excessive juices in the pan) and cover with topping. Bake until topping is golden brown and filling is bubbly, approximately 35 minutes.
For cobbler: Pour apple/cranberry mixture into prepared pan and top with topping. Bake until topping is golden brown and filling is bubbly, approximately 35 minutes.
- 6 cups quartered and sliced Granny Smith apples
- 1 ½ cups light brown sugar
- ½ cup apple cider
- ¼ cup plus 1 tablespoon butter
- 1 tsp apple pie spice
- ½ tsp lemon zest
- 8 oz fresh or frozen cranberries
- 1 ¼ cup all purpose flour
- 1 cup sugar
- 1 large egg
- 1 tsp baking powder
- ½ tsp salt