Cranberry Cobbler

Submitted by kittycatmom

"I've not tried this recipe, but it looks like something my Grandma used to make. I am thinking of trying it on Thanksgiving. Adapted from mrfood.com"

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Yields: 1 9" pie
• Serves: 6-8

ingredients

• 3 cups fresh cranberries
• 1 1⁄2 cups sugar, divided
• 1⁄2 cup chopped walnuts or 1/2 cup pecans
• 2 eggs
• 3⁄4 cup all-purpose flour
• 1⁄2 cup butter, softened and cut into pieces

directions

1. Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
2. In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
3. Bake 55 minutes, or until entire crust is brown. Serve hot or cold.

Reviews

[jesheekah]

I would use less sugar next time i bake this. I also think that using xylitol and/or stevia would make this much better. I enjoy tart cranberries & if you use whipped cream with no sugar, it would be great. We used cool whip topping & the recipes amount of sugar and therefore it was sweeter than i would like. I used a deep cast iron pot to bake this in the oven & it worked.

 

[wyld29flower]

Crust was flat, even after adding baking powder. Cranberry flavor is overpowering. i would add apples next time

 

[Kittencalrecipezazz]

Simple and simply delicious, I used frozen cranberries and that worked out well, I added in 1 teaspoon each vanilla and almond extract to the flour batter mixture, this will make a wonderful dessert served with vanilla ice cream, thanks for this great easy recipe Kitty!

 

[Sydney Mike]

OUTSTANDING, & thanks to Diana (who was the first to review & photograph it!) for luring me to it! I drew from my stash of frozen cranberries & followed the recipe right on down, even to the using of the 9" deep dish pie plate ~ Worked out very well, & I, too, will be keeping this recipe around! REALLY LOVE THOSE CRANBERRIES, & all year long, too! [Tagged, made & reviewed in Zaar Chef Alphabet Soup game]

 

[Diana 2]

This dessert is a cranberry lovers dream come true. The cake is light, fluffy and has a wonderful flavour. The sauce with the pecans is heavenly. I did have to make a change to the pie plate though. After putting the berry mixture into my supposed deep dish pie plate, it was clear it wasn't going to be deep enough. I transferred it to a 8" dia casserole dish that's 3" high. Good thing to, cause as you can see in the photo, the cake is right at the top of the dish. Also because I used a deeper bowl, the cooking time took an additional 20 minutes. Which of course isn't a problem. I'll certainly be making this again very soon. Thanks Kittycatmom. Fantastic recipe. Made for Spring PAC 2009