Cranberry Cobbler

Lynnda Cloutier

By
@eatygourmet

For a more aromatic fall dessert, cut the allspice by half and add a quarter teaspoon each of ground cloves and nutmeg.Unknown Source


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Ingredients

1 lb. fresh cranberries
1 cup sugar
1 tbsp. cornstarch
1 tbsp. apple liqueur
1 tsp.allspice
doughy cobbler dough, recipe follows
1 tbsp. butter, softened
one 12 x 8 inch baking dish

Directions Step-By-Step

1
Preheat oven to 375.
2
In large bowl, mix together cranberries, sugar, cornstarch, apple liqueur, and allspice. Set aside for 30 minutes.
3
Prepare cobbler dough as per instructions.
4
Butter baking dish and fill evenly with half the cobbler dough.Fill baking dish 3/4 full with cranberry mixture, then fill rest of dish with remaining cobbler dough.
5
Bake for 35 minutes. Serve at once.
Serves 8
6
DOUGHY COBBLER DOUGH:
1 stick unsalted butter, cut into cubes, 4 oz
1/4 cup sugar
1/4 cup packed brown sugar
1 cup flour
1 t. baking powder
1 t. pure vanilla extract
1/2 t. salt
1/4 cup boiling water
Using a hand or stand mixer, mix together the butter and both sugars on low
speed until creamy. In another bowl, mix together flour and baking powder. Add
vanilla extract, salt, water and flour mixture to mixer, continuing to mix on
low speed. Remove ball of dough from mixer, cover in plastic wrap, and
refrigerate for 20 minutes before using. To use the doughy cobbler dough in a
recipe, scoop out chunks with large spoon and use according to instructions.
This cobbler works well with hard fruit that needs to be marinated in sugar before baking.

About this Recipe

Course/Dish: Fruit Desserts