Chutney-Style Apple Cobbler

Jalapeno pepper is the perfect foil to the tartness of the cranberries and sweetness of the apples in this fresh cobbler recipe. Vanilla yogurt adds creaminess.

6 users rated this recipe an average rating of 4.5
  • Yields: 12 servings with yogurt
  • Prep: 35 mins
  • Bake: 25 mins 400°F
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Chutney-Style Apple Cobbler
pounds cooking apples, cored and thinly sliced
1 1/4
cups packed dark brown sugar
tablespoons cornstarch
cup chopped dried apricots
cup dried cranberries
small jalapeno, seeded and finely chopped
teaspoon pumpkin pie spice
tablespoon baking powder
cup butter
1 1/4
cups buttermilk
Vanilla yogurt
  1. Preheat oven to 400 degrees F. Shred 1 teaspoon peel from lemon; set aside. In bowl squeeze 2 tablespoons juice from lemon. Add apples; toss to coat.
  2. In 4- to 6-quart Dutch oven stir together brown sugar and cornstarch. Stir in 2/3 cup water, apricots, cranberries, jalapeno, and pie spice. Cook and stir over medium heat until boiling. Cook and stir 1 minute more. Remove from heat; stir in apple mixture. Spoon evenly into a 3-quart rectangular baking dish.
  3. In large bowl combine flour, granulated sugar, baking powder, 1 teaspoon salt, and lemon peel. Cut in butter until pieces are pea size. Stir in buttermilk just until combined. Drop mixture into 12 mounds on top of fruit.
  4. Bake 25 to 30 minutes or until top is golden and filling bubbly. Cool on rack 30 minutes. Serve warm with yogurt. Makes 12 servings.
Nutrition Facts (Chutney-Style Apple Cobbler)
    Per serving:
  • 393 kcal cal.,
  • 9 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 24 mg chol.,
  • 416 mg sodium,
  • 74 g carb.,
  • 4 g fiber,
  • 52 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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