“The same components that go into an interesting outfit—color, texture, pattern, shine—are the things that make an interesting tabletop. You need a pop of color; some texture, like woven place mats; a little bit of print or pattern, like in a napkin; and then shine, like great candles.” Click here to read the rest of Clinton Kelly’s interview. Get more Thanksgiving recipes from The Chew hosts.
Editor’s Note: This recipe, as it was originally printed in the November 11, 2012 issue of PARADE, incorrectly stated to use a 9-inch pie dish, omitting that a deep-dish plate was needed. We’ve updated the recipe here to specify using a 9-inch deep-dish pie plate, or a 9x9x 1 1/2-inch baking dish. As a precaution, also place a baking sheet under your pie dish to catch excess spillage.
Clinton Kelly's Apple-Cranberry Cobbler
- 5 Granny Smith apples, peeled and chopped
- 1 cup cranberries
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 2 tsp cornstarch
- Juice of 1 lemon
- Generous pinch of salt
- 8 Tbsp butter
Preheat oven to 350°F.
In a large bowl, toss together filling ingredients, except butter. In a separate bowl, whisk topping ingredients.
Add butter to a 9-inch deep-dish pie plate or a 9x9x1½-inch baking dish and place in oven until melted. Remove from oven and fill with fruit mixture. Pour topping over fruit filling.
Place dish on a baking sheet (to protect against spillage) and bake for 1 hour or until juices are bubbling and cobbler is golden. Tent with foil if cobbler is getting too brown.
Serves 8. Per Serving: 340 calories, 58g carbs, 3g protein, 12g fat, 30mg cholesterol, 500mg sodium, 3g fiber