"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cranberry Apricot Cobbler Recipe

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This recipe for Cranberry Apricot Cobbler, by , is from Hutter Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Van Allen
Added: Saturday, October 31, 2009


1 cup brown sugar
1 cup old fashioned oatmeal
1/2 cup toasted hazelnuts
3/4 cup flour
1/4 tsp salt
1/2 cup (1 stick)unsalted butter cut into small pieces.
Make topping first. Chill while making filling.
Combine sugar, oats, nuts, flour and salt; mix well.Cut in butter with 2 knives or pastry cutter until it looks like coarse pebbles. Refrigerate.
2 -15 oz cans apricot halves in light syrup, drained. Reserve syrup from one can.
1 - 12 oz pkg fresh cranberries
2 granny smith apples, peeled and cut in cubes
1 cup dried apricots, slivered
1 cup sugar

Cut up canned apricots into large chunks. Combine with cranberries, apples, dried apricots, sugar and reserved apricot juice in medium saucepan. Bring to boil, reduce heat to medium and cook until apples soften and cranberries pop. Stir often. About 5 minutes. Spoon cranberry filling into 13 x 9 pan. Sprinkle streusel on top. Bake until cranberry filling is bubbling thru the crust, about 25-30 minutes. cool 5 minutes. Serve with cream or ice cream.




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