Chris F. Nicholson

Slow-Cooked Pumpkin Apple Cobbler

Slow-Cooked Pumpkin Apple Cobbler

Ingredients

  • 5 cups sliced peeled tart apple (about 4 medium)
  • 1 cup fresh or frozen cranberries
  • 1 cup packed dark brown sugar, divided
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 3 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Chopped pecans, optional
  • Vanilla ice cream or whipped cream

Directions

  1. In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.

  2. In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.

  3. Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

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