---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cranberry-And-Apple Cobbler
 Categories: Pies
      Yield: 8 Servings
 
           -OKEY CORLEY   (DCTN58A)
    3/4 c  Fruit
  2 1/2 c  Firmly packed brown sugar
    1/2 c  Quick-cooking tapioca
      1 ts Water
           Vanilla extract
      5 c  Cooking apples; sliced
      2 c  Fresh cranberries
           Vegetable cooking spray

-------------------------------LATTICE CRUST-------------------------------
      1 c  All-purpose flour
    1/4 c  Corn oil
      2 tb Margarine; 2 to 3T
           -Cold water
 
   Combine first 4 ingredients in a large bowl; add apples and cranberries;
  tossing to coat. Spoon into a 12x8x2-inch baking dish coated with cooking
  spray. Set aside. Arrange crust over fruit in lattice design. Bake 425
  degrees for 15 minutes. Reduce temperature to 350 degrees, and bake 30
  minutes. serve warm. Yield:10 servings.
   Lattice Crust Place flour in a small bowl; cut in margarine with a pastry
  blender until mixture resembles coarse meal. Sprinkle water evenly over
  surface of mixture; stir with fork until dry ingredients are moistened.
  Shape into a ball; gently press between two sheets of heavy-duty plastic
  wrap into a 4-inch circle. Roll dough into a 12x8-inch rectangle. Freeze 5
  minutes. Remove top layer of plastic wrap; cut into strips to fit baking
  dish. Yield:Crust for 1 cobbler.
  
   Formatted by Elaine Radis
 
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