This delicious and easy recipe for Crock-Pot Apple Cranberry Cobbler is the perfect autumn dessert. Brimming with fresh apples and cranberries and topped with a great cobbler topping. Serve it warm with ice cream for a dessert your family will love!
Crock-Pot Apple Cranberry Cobbler
This tasty cobbler recipe was sent to us by reader Krissy Denny. A wonderful autumn or winter dessert that is chock full of apples and cranberries.
To take this slow cooked cobbler dessert over the top, serve each serving with a scoop of vanilla ice cream or a dollop of whipped cream.
I like this cobbler served warm so that the ice cream melts all over the warm fruit. But it tastes just as good a room temperature.
Thanks Krissy for the fantastic recipe!
- Apples – You will need about 3 large apples. I like to use a good tart baking apple such as Granny Smith. Each apple will need to be peeled, cored and then sliced into bite sized pieces.
- Cranberries – When fresh cranberries are in season (and on sale) I like to grab a few bags to use in recipes. If you cannot find fresh whole cranberries you can use frozen.
- Brown Sugar – Light brown sugar or dark brown sugar, either will work in this recipe.
- Quick Cooking Oats – The cobbler topping uses quick cooking oats for best results.
- Kosher Salt – Whenever possible I use Kosher salt for cooking and baking.
- Ground Cinnamon – Make sure your cinnamon is fresh and not out of date.
- Unsalted Butter – For this recipe the butter is softened to room temperature. I usually just set the butter out on the counter for a few hours so that it comes to room temperature. However if you are short on time or your kitchen is really cold you can soften the butter in the microwave.
- Place sliced apples and cranberries in the bottom of a 4 quart or larger slow cooker.
- In a large mixing bowl, combine together the remaining ingredients until combined and crumbly.
- Sprinkle mixture evenly over the fruit in the slow cooker.
- Place a layer of several paper towels or a clean kitchen towel between the lid of the slow cooker and stoneware crock to prevent condensation that may form while cooking from dripping on the cobbler.
- Vent the slow cooker by placing a utensil, such as a wooden spoon, between the lid and stoneware crock to allow steam to escape.
- Cook on HIGH for 2 to 3 hours, or until the fruit is cooked and juices are bubbling lightly around the edges of the slow cooker and the cobbler topping is set.
- Serve warm straight from the slow cooker or allow the cobbler to cool and top with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
- 4 Quart Slow Cooker (Or Larger)
- Vegetable Peeler
- Apple Corer
- Cutting Board
- Large Mixing Bowl
- Pastry Cutter
- Measuring Cups And Spoons
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