Christmas Cranberry Cobbler
Dessert and breakfast in one sweet and tart skillet? Oh yea, baby.
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ingredients
Cranberries
- 1 1/2 cups fresh cranberries
- 1/4 cup sugar
Cobbler
- 1 2/3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 9 Tbsp unsalted butter melted + more for the pan
- 1 cup + 2 Tbsp sugar
- 3/4 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
instructions
- Preheat oven to 350˚F. Generously butter a 12-inch cast iron skillet.
- In a small bowl, toss together the cranberries and 1/4 cup sugar. Set aside.*
- In a large bowl, whisk together flour, baking powder, cinnamon and salt.
- In a medium bowl, whisk together melted butter, milk, sugar, egg and vanilla. Add the milk mixture to the dry ingredients, stirring to combine.
- Scrape the batter into the prepared cast iron skillet. Scatter the sugared cranberries over the top of the batter evenly.
- Bake for 25 to 30 minutes, until golden brown. Serve warm or at room temperature (surprisingly awesome at room temp by the way!).
notes
*If the sugar isn't sticking well enough to the cranberries, you can add a scant 1/2 tsp to 1 tsp of water or simple syrup to wet the berries. Make sure the water or simple syrup is cold.