---------- 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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