Are you wondering what to do with that “buy one get one” bag of cranberries? Are you’re looking for a quick recipe and love the tart and tanginess of cranberries? If you answered yes to either question then I’d give this recipe some serious consideration. Besides the glorious reds of the cranberries the true beauty of this cobbler is the ease in which it comes together.
Before we move on to the recipe I’d like to mention that I did think the “cobbler” part a tad too sweet. On the other hand my parents, specifically my Dad thought the filling a little too tart. Depending on how tart or sweet you like things I would adjust the amount of sugar used in the filling and/or the cobbler.
- Butter, For Greasing
- 2 cups (heaping) Cranberries
- ¾ cups Pecans, Chopped (measure, Then Chop)
- ⅔ cups Sugar, (Next time I would bump this up to 3/4)
- 1 cup Flour
- 1 cup Sugar, ( Next time I would cut this to 3/4)
- 1 stick Unsalted Butter, melted
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Pure Almond Extract, (I used vanilla)
- ¼ teaspoons Salt
- 1 Tablespoon Sugar For Sprinkling (I used Turbinado)
*Adapted from a recipe by Laurie Colwin*
Preheat oven to 350 degrees.
Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 to 50 minutes (Mine was done in 40 minutes). 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
Cut into wedges and serve with ice cream or freshly whipped cream.
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