About These Recipes

These unique recipes include a variety of culinary flavors courtesy of food bloggers and recipe developers that we've worked with during the past seasons. Each recipe was created with you in mind and developed specifically for RubyFrost's unique balance of sweet and tart flavors.

Be sure to follow along with us on Facebook and Twitter for even more recipes, meals and kitchen inspiration that's perfect for our RubyFrost apples!


RubyFrost and Ginger Cobbler with Walnuts

There are as many different delicious versions of cobbler as there are apples in an orchard. For our take on this favorite, apples are mixed with ginger and walnuts before being topped with a flaky store-bought dough that is chopped up to give a cobbled effect.


Yields: 1 apple cobbler (serves 6)

Prep Time: 15 minutes

Cook Time: 45 minutes


  • 5 RubyFrost apples, peeled, cored and chopped
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • 1 Tbsp. lemon juice
  • 1 tsp. ground ginger
  • ½ tsp. cinnamon
  • ½ cup roughly chopped walnuts
  • 1 tube (8 oz) of refrigerated crescent roll dough


  1. Preheat oven to 375ºF. Grease a 2.5 quart casserole dish.
  2. In a medium bowl combine apples, brown sugar, flour, lemon juice, ginger and cinnamon. Pour into the prepared casserole dish. Top with the walnuts.
  3. Open the crescent roll dough. Unroll the dough onto a cutting board. Cut the dough into ½ inch strips. Cut strips into ½ inch pieces. It’s alright if pieces stick together. Pulling off clumps of two to three pieces at a time, arrange the dough over the walnuts in a single layer.
  4. Bake until apples are cooked through and topping is a rich brown, 40-45 minutes.


About This Recipe

This unique recipe is courtesy of Mom and Food Blogger Extraordinaire, Christine Pittman of Cook The Story.

Christine's blog, Cook The Story, offers tips and recipes to help her readers spend less time in the kitchen and more time at the table with family and friends. Her cooking background comes from a childhood spent in the kitchen with her mom and grandmother and from spending summers, evenings and weekends working in the family restaurant. Christine is also a published recipe developer and photographer.





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