First of all, this really isn’t your typical cobbler, and not your typical cranberry dessert. It is more like a pudding cake, and the crystallized sugar on top adds a nice crunch and takes the tartness away from the dried cranberries.
This is a perfect dessert for a cold winter night, served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also good for breakfast/brunch (I know)…but it is! It’s not too sweet, and goes great with a cup of coffee or tea. It is easy to make, but takes an hour to bake. You can serve it warm out of the oven, but it is just as good the next day, just warm it a little in the microwave oven. The top keeps it’s slight crunch from the Turbinado sugar
Prep Time: 10 minutes
Cooking Time: 1 hour
1 1/4 cups cranberries, dried
1/2 cup butter
1 cup sugar
1 egg, large
1 cup milk, I use 2% fat
1 teaspoon vanilla extract
1 cup flour, all purpose
1/2 teaspoon baking powder
2 tablespoons turbinado sugar, such as Sugar in the Raw
Preparation: Place cranberries in a small microwave safe bowl. Cover with water and cook in microwave for 1 minute and set aside to soften. Lightly butter and sugar a 9 inch pie or cake pan. Preheat oven to 350 degrees. Melt butter in a microwave safe mixing bowl. Add sugar to butter and whisk together. Add milk, egg, and vanilla to the bowl and whisk together. Add flour and baking powder and whisk together. Pour batter into prepared pie pan.
Arrange softened cranberries over top of batter. Sprinkle with turbinado sugar. Place baking dish in oven. Bake for approximately 1 hour until a toothpick placed in the center comes out clean.
I sprinkle a little more sugar on top when I remove it from the oven.
Best served warm, and you can reheat individual pieces in the microwave later.
Nutrition: Per Serving About: 350 calories, 13 g fat, 8 g saturated fat, 0 g trans fat, 4 g protein, 58 g carbohydrates, 2 g dietary fiber, 140 mg sodium