Cranberry Cobbler

Lynnda Cloutier


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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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

How to Make Cranberry Cobbler


  • 1Preheat oven to 375.
  • 2In large bowl, mix together cranberries, sugar, cornstarch, apple liqueur, and allspice. Set aside for 30 minutes.
  • 3Prepare cobbler dough as per instructions.
  • 4Butter 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.
  • 5Bake for 35 minutes. Serve at once.
    Serves 8
    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.

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About Cranberry Cobbler

Course/Dish: Fruit Desserts

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