I’m not quite sure what to call this dish. It’s sort of a pie that resembles a cobbler that’s a lot like cake. But, whatever it is, it’s a cinch to make and is really delicious.
I found it on the Pioneer Woman and gave it a test run before Thanksgiving. The sweetness of the sugar crust played off the tartness of the cranberries instantly appealed to me. For me, this is a winning dish that I highly recommend for your holiday table.
1 bag (or 2 cups) or whole cranberries rinsed
1/2 cup sugar
1/2 cup chopped pecans (optional)
1 cup of flour
1 stick of melted butter (1/2 cup)
2 eggs lightly beaten
1 cup sugar
1 tsp almond extract
1/4 tsp salt
Preheat oven to 350 degrees. In a well greased pie tin or other glass baking dish, pour the cranberries so to cover the bottom.
Next, sprinkle 1/2 cup sugar and chopped pecans over the cranberries. If you want a cobbler a bit more tang, cut back on the sugar here.
Then, mix together the flour, remaining sugar, almond extract, eggs, butter, and salt for the crust and pour over the cranberries until completely covered.
Pop into the oven and bake for 40 to 50 minutes, until crust is done- nice and crispy. At five minutes to go, pull out the cobbler and sprinkle a bit of sugar on top for added crunch and sweetness.
Serve plain or with a dollop of whipped cream or a scoop of ice cream.
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