Cranberry-Apple Cobbler

(Serves 8 to 10)

If you’re thinking about a holiday pie, consider making a cobbler instead.
There is one fewer crust and much less fat, plus you have the delicious flavor of freshly baked fruit to enjoy!
This delicious, sweet-tart dessert even gets raves from those who claim to dislike cranberries!
For a Cranberry-Pear Cobbler, substitute 3 cups sliced Bosc pears for the apples.


  • 3 cups fresh cranberries
  • 3 cups peeled, sliced, sweet-tart apples (Granny Smiths are a good choice)
  • One 8-ounce can pineapple chunks
  • 1/2 cup unrefined organic sugar
  • 1/4 cup arrowroot or cornstarch


  • 1/2 cup plain soy or rice milk
  • 2 teaspoons lemon juice
  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup unrefined organic sugar or Sucanat
  • 1/4 cup canola oil
  • 1 Tablespoon each: soy or rice milk and organic sugar

Preheat oven to 375 degrees. Coarsely chop cranberries in a blender or food processor.
Combine them with apples, pineapple chunks, sugar, and arrowroot or cornstarch.     Mix well.
Pour into a 9×13-inch baking dish.    Blend soy or rice milk with lemon juice and set aside.

In a medium mixing bowl, mix flour, baking powder, baking soda, and sugar, blending well, making sure there are no small lumps.    Pour in canola oil and mix with a fork until mixture is crumbly.
Add soy or rice milk and lemon juice, and stir until a stiff dough is formed.
Add a little more flour, if necessary, for a stiff dough.
Roll dough out on a lightly floured board to a 13×9-inch rectangle.
Carefully lift dough and place over fruit.     Press down.
Brush with milk/lemon juice mixture, and sprinkle with sugar. (This makes the crust brown nicely and gives a little sparkle to it.)      Cut about 5 slits in the pattern of a star in the top.

Bake for 35 to 40 minutes or until crust is done and the filling is bubbling.

Cool about 15 minutes before serving.

Total calories per serving: 288

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