-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.
