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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My son got a book from his school's library titled Cranberry Easter and there was a recipe for cranberry cobler at the end of it. It sounded really good, and my son was excited that we could try to make it from the story! I am mostly putting it here for us so that when he needs to return the book again, we won't lose the recipe. Use Splenda for a sugar free version if you want to and the nuts can be optional too. Ingredients:
3 cups fresh cranberries |
3/4 cup sugar |
1/2 cup walnuts (optional if allergic) or 1/2 cup pecans (optional if allergic) |
2 eggs |
3/4 cup sugar |
3/4 cup flour |
3/4 cup chilled butter, cut into small pieces with a knife |
Directions:
1. In a medium bowl, combine the cranberries and sugar. Pour the cranberries into a buttered 10-inch pie plate. Add the nuts and stir to mix them well and smooth out evenly.
2. Make the crust. Beat the eggs in a bowl until light and fluffy. Continue to beat and gradually first the sugar and then the flour. Cut in the butter.
3. When the crust mixture is thoroughly combined, spread over the cranberry filling mixture. Bake at 325 degrees for about 45 minutes and the crust is golden brown.
4. Serve with Whipped cream, either hot or cold.
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