Ingredients:
- 3 1/2 lb. each Granny Smith and Pink Lady apples, peeled, cored and each cut into 8 slices
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 3 Tbs. cornstarch
- Zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 2 pints blackberries
- 1 package Ad Hoc cobbler mix
Directions:
In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, lemon zest and lemon juice. Transfer to a large cassoulet, cover and set over medium heat. Cook the apples, stirring occasionally, until almost tender, about 45 minutes. Fold in the blackberries.
Preheat an oven to 350°F.
Prepare the cobbler mix according to the package instructions. Drop mounds of dough (each 2 to 3 Tbs.) over the filling, leaving some space between the mounds for the dough to spread. Sprinkle the cinnamon-sugar (included with the cobbler mix) on top. (Mound leftover dough on a parchment-lined baking sheet and bake for 12 to 14 minutes; serve with the cobbler.)
Bake the cobbler, uncovered, until the topping is golden brown, about 35 minutes. Let cool for at least 15 minutes before serving. Serves 10 to 12.
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