from Eggs on Sunday

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Ingredients

1 1/2 cups cranberries, picked over
1 Granny Smith apple, peeled and sliced thin
1 tablespoon freshly grated orange zest (optional – I only use it if I have an orange around)
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
a pinch of ground cloves
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon unsalted butter, cut into bits
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter
1/3 cup plain yogurt
1/2 teaspoon granulated sugar
vanilla ice cream, to accompany

Directions

Preheat the oven to 400 degrees F.

Mix together the cranberries, the apple, the zest (if using), the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the flour. Divide among two individual gratin dishes or two 1 1/2 cup ramekins and dot the tops with the butter.

In a bowl stir together the remaining 1/2 cup flour, the baking powder, and the salt. Cut in the butter until the mixture resembles coarse meal, then stir in the yogurt (the dough will be sticky.)

Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobblers for 30 minutes, or until the tops are golden. Serve the cobblers with vanilla ice cream.

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