Tart Cranberry Cobbler with a Sugar Crust

November 22, 2010

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.

Ingredients:

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

Directions:

Preheat oven to 350 degrees. In a well greased pie tin or other glass baking dish, pour the cranberries so to cover the bottom.

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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. 

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Then, mix together the flour, remaining sugar, almond extract, eggs, butter, and salt for the crust and pour over the cranberries until completely covered.

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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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  4. A Royal Wedding with Cranberry Lemon Scones
  5. Brown Sugar and Vanilla Bean Rice Pudding

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