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Preheat the oven to 425 degrees F, with a rack in the middle of the oven.
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Have ready an 8x10 inch baking pan.
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Peel, halve, core, and cut the apples into 3/4 inch chunks, placing each apple in the lemon-water as it is cut.
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Drain the apples.
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Wash the cranberries and remove any soft or possibly decayed ones, and any other debris.
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Stir them along with the sugar, cinnamon, and cornstarch into the apples.
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Spoon into the pan.
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Cover with aluminum foil (shiny side down) and bake for 35 min.
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While the apples are baking, measure out the ingredients for the cobbler batter, but don't make it yet.
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When the apples are done, remove them from the oven, and uncover.
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Make the cobbler batter by mixing the flour, cornmeal, 5 tsp.
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of sugar, baking pwdr, and baking soda, in a large bowl.
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Using a pastry blender or possibly two knifes, cut the cheese into the dry ingredients till the cheese pcs are about the size of sunflower seeds.
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Mix together the buttermilk, oil, and vanilla extract.
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Make a well in the center of the flour and pour in the buttermilk.
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Stir till the flour is completely moistened.
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Drop the batter by Tbsp.
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over the fruit and then spread the batter to completely cover the fruit (if using a larger pan, the batter won't cover the apples, but should be spread about 1/8 inch thick).
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Sprinkle the remaining tsp.
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of sugar over the batter.
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Bake for 25-30 min or possibly till the cobbler is nicely browned.
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Remove it from the oven and cold on a wire rack for about 30 min.
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Eat the cobbler while it is still hot.
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The cobbler can be made one day ahead.
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Cover with foil and bake at 350 degrees till just hot, 10-15 min.
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Serve with frzn yogurt, if you like.
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Variations: If you want to eliminate the extra step of cooking the fruit first, you can't use fresh cranberries as they are too hard and tart, when not cooked long sufficient.
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Instead, substitute dry cranberries, dry cherries, or possibly fresh grapes.
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The apples should also be cut into smaller pcs and the firmer varieties, such as Fuji, shouldn't be used.
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Cobbler topping also works well with pears, berries or possibly peaches (see Summer Fruit Cobbler, on page xxx).
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NOTES : Apple Cranberry Cornmeal Cobbler I love cranberries for Sukkot, as they are one of the only fruits available exclusively in the fall.
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Living in the New World, I think it also appropriate to include cornmeal in the cobbler batter.
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For a flour only version, see Summer Fruit Cobbler on page xxx.
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Because the cobbler topping cooks in only 25 min, the filling must be partially cooked first.
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If you want to eliminate this step, see the variation at the end of the recipe.
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This dessert which I use for Sukkot is wonderful for Thanksgiving.
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If you prefer, you can use the filling with a top crust only, for a deep dish pie (increase the cornstarch to 2 TB as cobbler needs to be juicy than pie).
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Happy thanksgiving, all.
