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    You are in: Home / Recipes / Cranberry Cobbler Recipe
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    Cranberry Cobbler

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    LDSMom128's Note:

    My son got a book from his school's library titled "Cranberry Easter" and there was a recipe for cranberry cobler at the end of it. It sounded really good, and my son was excited that we could try to make it from the story! I am mostly putting it here for us so that when he needs to return the book again, we won't lose the recipe. Use Splenda for a sugar free version if you want to and the nuts can be optional too.

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    Ingredients:

    Servings:

    Units: US | Metric

    For Filling

    For Crust

    Directions:

    1. 1
      In a medium bowl, combine the cranberries and sugar. Pour the cranberries into a buttered 10-inch pie plate. Add the nuts and stir to mix them well and smooth out evenly.
    2. 2
      Make the crust. Beat the eggs in a bowl until light and fluffy. Continue to beat and gradually first the sugar and then the flour. Cut in the butter.
    3. 3
      When the crust mixture is thoroughly combined, spread over the cranberry filling mixture. Bake at 325 degrees for about 45 minutes and the crust is golden brown.
    4. 4
      Serve with Whipped cream, either hot or cold.

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    Nutritional Facts for Cranberry Cobbler

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 563.9
     
    Calories from Fat 281
    49%
    Total Fat 31.2 g
    48%
    Saturated Fat 15.7 g
    78%
    Cholesterol 131.5 mg
    43%
    Sodium 188.2 mg
    7%
    Total Carbohydrate 69.1 g
    23%
    Dietary Fiber 3.2 g
    13%
    Sugars 52.3 g
    209%
    Protein 5.6 g
    11%

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