This spiced pumpkin apple cobbler recipe is sure to please all of your holiday guests. It's perfect for fall, but can be made year-round since it uses fresh or frozen cranberries. —Joan Hallford, North Richland Hills, Texas

TOTAL TIME: Prep: 20 minutes, Cook: 4 hours

YIELD: 8 servings.

Ingredients

• 5 cups sliced peeled tart apple (about 4 medium)

• 1 cup fresh or frozen cranberries

• 1 cup packed dark brown sugar, divided

• 2 teaspoons ground cinnamon, divided

• 1 teaspoon vanilla extract

• 1/2 cup butter, softened

• 3 large eggs, room temperature

• 1 can (15 ounces) pumpkin

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• Chopped pecans, optional

• Vanilla ice cream or whipped cream

Directions

• 1. In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.

• 2. In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.

• 3. Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

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