This recipe is easy to divide in half. Just use a smaller baking dish. Make sure to put the baking dish on a foil lined baking sheet. Odds are, it will run over.
1 1/2 cup apple juice, divided
1/2 tsp cinnamon
1/4 tsp salt
4 cups tart apples, peeled and cut into 1″ chunks
1 Tbsp cornstarch
1 cup cranberries
2 cups all-purpose flour
2 Tbsp sugar
1/2 tsp salt
3 tsp baking powder
1/4 cup unsalted butter, cold, cut into 1/2″ pieces
1/2 cup heavy cream or milk
1. Preheat the oven to 450°. Lightly grease a 9″ square baking dish or 10″ pie plate.
2. In a large saucepan, combine 1 cup apple juice and sugar with the cinnamon and salt. Bring to a boil, reduce the heat and simmer for 2 minutes. As you cut the apples, stir them into the apple juice mixture. Combine the other 1/2 cup apple juice and cornstarch, stirring until smooth, and stir into the apples. Stir in the cranberries. Remove from the heat and set aside.
3. In a food processor or medium bowl, combine the 2 cups of flour, 2 Tbsp sugar, salt and baking powder. Cut in the butter until small crumbles start to form but baby pea sized pieces of butter remain. Slowly drizzle in the cream or milk, adding just until a soft dough starts to form and pull away from the sides of the bowl. Place the dough on a lightly floured surface and pat it into a square. Roll the dough to 1/4 inch thickness. Cut the dough into 2-inch-wide strips.
4. Pour the apples into the bottom of the buttered dish. Arrange the dough strips in a lattice pattern over the apples. Bake for 20 minutes or until the crust has browned.
5. Allow the cobbler to cool slightly before serving.