Cranberry Cobbler
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Cranberry Cobbler
Serve dessert in a cast-iron skillet. Everyday Food editor Sarah Carey shows you how to make this easier-than-pie seasonal dessert, perfect for the holidays and easy enough for a weeknight.
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- Prep Time 10 minutes
- Total Time 55 minutes
- Yield Serves 8
Ingredients
- 6 tablespoons unsalted butter, melted, plus more for pan
- 1 1/4 cups cranberries, partially thawed if frozen
- 3/4 cup plus 2 tablespoons sugar, divided
- 1 cup all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup whole milk
- 1 large egg
Directions
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Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
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Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).
Cook's Note
Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).
Delicious recipe! I have made it twice and have added some orange zest to the batter for a better flavored cake. It tasted great with the addition!
This is really good and easy! Even my chocolate loving daughter thought it was great. A nice alternative to pie. Time-saving.