This giveaway is CLOSED! Congratulations to Cindy on winning!
Now that it’s October, I feel like we can officially go pumpkin spice crazy.
Oh, you’re like me and weren’t waiting for October to have pumpkin spice everything in your life?
Well good. Because pumpkin and cinnamon and ginger and all those sweet spices are amazing. They bring so much flavor to every dessert party and while I love the classics, it’s even more fun playing around with those flavors to create something new and exciting.
When Krusteaz offered to send me some Pumpkin Spice baking mixes as well as some other goodies (how fun are the pot holder and Pumpkin Everything coffee mug???), I was super excited to get creative.
It took some brainstorming sessions to come up with an awesome recipe I don’t think you guys have seen before. Cookies, bread, muffins, even blondies seemed so … boring.
Then I thought of the bag of cranberries sitting in the freezer begging to be used and the awesome apples I bought and Cranberry Apple Pumpkin Cobbler was born.
The fruit filled base is a little tart from those cranberries, but then the apples swoop in and offer just enough sweetness. There’s a hint of cinnamon and the cornstarch helps make all those fruit juices into a lovely sauce.
For the top I used the Krusteaz Pumpkin Spice Cookie Mix prepared according to the box with the addition of some pecans. To be honest, I had never worked with Krusteaz before and definitely didn’t know how cookie mix would do as a cobbler topping, baking in the oven for an extended period of time.
When I took the cobbler out of the oven, the smells were intoxicating, and I couldn’t wait to dive in. But I did wait for it to cool so the juices would gel and the glaze that came with the cookies wouldn’t melt all over the place.
OMG! It was so worth the wait. I’m not always a cobbler person since it can be dry, but with the fruit juices, the glaze, and the cookie top that managed to stay tender, this is a dessert I will make again and again. It should become a regular in your house too. A scoop of ice cream on top never hurt anyone either 😉
My friends at Krusteaz were nice enough to offer one lucky reader two each of the Krusteaz Pumpkin Spice Cookie, Muffin, and Quick Bread mix.
To enter the giveaway, answer the question: What’s your favorite pumpkin spice food or drink?
To earn additional entries:
Like Pies and Plots on Facebook
Follow Pies and Plots on Twitter
Follow Pies and Plots on Pinterest
Follow Pies and Plots on Instagram
Follow Pies and Plots on Bloglovin’
For each additional entry, leave an entirely separate comment telling me you have followed me. Each comment is one entry.
This giveaway is open to US residents only. The giveaway ends Thursday, October 19, 2017 at 11:59 ET. I will choose the winner via random.org. Good luck!
- Preheat oven to 375 degrees F.
- In a large bowl, stir together cranberries, apples, sugar, cinnamon, and cornstarch. Pour into an 8 inch square pan.
- In a large bowl (I used the same one, less dishes!), stir together the cookie mix, egg, and butter, until well combined. Stir in the pecans and scoop dollops of dough on top of the fruit mixture. Place on a foil lined baking sheet in case it bubbles over and bake 45-55 minutes, until the fruit is bubbling and the top is golden brown. Tent with foil if at any time during the baking process the top becomes too brown.
- Allow cobbler to cool. When cool mix the glaze that came with the cookie mix with milk until a drizzle forms. Drizzle over cobbler and serve with ice cream if desired. Cobbler may be stored in an airtight container at room temperature for up to 3 days.
Disclaimer: I was compensated for this post by Krusteaz, but all opinions, as always, are mine.