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Cranberry Cobbler Recipe

Guest Author - Sandy Moyer


Cranberry Cobbler

Use fresh cranberries in this cobbler recipe. Serve warm, topped with a large dallop of whipped cream.

  • 2 cups fresh cranberries
  • 1/2 cup brown sugar
  • 1/2 cup pecans - coarsely chopped
  • 2 eggs, beaten
  • 1 1/2 cups sugar
  • 1 cup flour
  • 3/4 cup vegetable oil
  • 1/4 cup melted butter
  • whipped cream or whipped topping

Preparation -
Mix the cranberries, brown sugar, and pecans together. Pour the mixture into the bottom of a generously buttered heavy pie dish or quiche pan; set aside. For the batter - In a mixing bowl, beat the eggs and sugar together. Add the flour, vegetable oil and melted butter and beat well. Pour the batter over the cranberry mixture. Bake in a preheated oven at 350° for 35 to 40 minutes or until lightly browned and bubbly on top. Serve warm, topped with a large dallop of whipped cream or whipped topping.


Chantal 9-in. Talavera Collection Pie Dish, Glossy RedChantal 9-in. Talavera Collection Pie Dish, Glossy Red
This 9-inch pie dish by Chantal bakes evenly and provides excellent heat retention to keep food warm. It features a decorative fluted edge and 2-inch-high sides. The thick stoneware is smooth and nonporous, the glaze won't retain food odors and it's strong enough to hold up to metal utensils. As with all of Chantal's high-quality ceramic bakeware, this versatile piece can go from freezer to oven, broiler, or microwave without cracking or crazing.



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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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