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Cranberry Cobbler

Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season.

  • Prep:
  • Total Time:
  • Servings: 8
Cranberry Cobbler

Source: Everyday Food, November 2012

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

  1. 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.

  2. 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).

Reviews (5)

  • Priscole 1 Feb, 2014

    Turned out amazing and looked just like the picture. I cooked it in a glass 9.5" round pie pan and it was the perfect size. It was still gooey and needed more time at the recommended baking time, but that could just be my crappy oven. I also added some grated orange zest because I can't resist the cranberry/orange duo. Yum! My husband tried to stretch this out as long as he could and only ate one slice a day with coffee for a week. It held up well all week with just a foil cover.

  • Swasian35 4 Jan, 2014

    Using fresh cranberries for the first time, I found this to be very yummy. I brought it to a potluck and it was well received. I wish I knew how to store it after either 8 hours at room temperature or once it has cooled. Fridge? Seal it in a tight container at room temp?

    Make ahead ok? As a new cook -- these "obvious" questions are not so obvious to me.

    Thank you for a keeper recipe!

  • bamaproctor 24 Nov, 2013

    I have made a similar pie like this and used a deep dish pie pan. The
    only other thing I added was one teaspoon of pure almond flavor. It is a delicious
    Thanksgiving dessert especially with ice cream.

  • xpedwalkx 29 Nov, 2012

    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!

  • rgnchris 17 Nov, 2012

    This is really good and easy! Even my chocolate loving daughter thought it was great. A nice alternative to pie. Time-saving.

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