Cranberry Cobbler

Our favorite dessert packed with sweet and tart filling, and a crispy, yet tender topping.

INGREDIENTS: Cranberry Filling

• 24 ounce fresh cranberries, rinsed
• ½ cup sugar
• ½ cup brown sugar
• ¼ cup orange juice
• Zest from 2 oranges
• 2 teaspoons cornstarch

Cobbler Topping

• 1 ½ cups all purpose flour
• ? cup brown sugar
• ? cup sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter, 1 stick, cut into small pieces
• ½ cup boiling water

Brown Sugar Pecan Crust

• ¾ cup brown sugar
• ¼ cup all purpose flour
• ¾ cup chopped pecans
• ¼ cup butter, melted

DIRECTIONS:

1. • Preheat oven to 375° and spray a 3-quart baking dish with non-stick cooking spray. Set aside.
   Cranberry Filling
   • Rinse cranberries and place in a large bowl.
   • Sprinkle sugar, brown sugar, orange zest, orange juice, and cornstarch over cranberries. Stir gently and let sit for 10 minutes while preparing the flour mixture.
   • Pour cranberries into prepared baking dish.
   Cobbler Topping
   • In a medium bowl, whisk flour, brown sugar, sugar, baking soda and salt together until combined.
   • Using a pastry blender, or two forks, mix butter into flour mixture until crumbly.
   • Pour boiling water into flour mixture. Stir until combined.
   • Spoon topping mixture over cranberries and gently spread making sure to cover the cranberries completely.
   Brown Sugar Pecan Crust
   • In a small bowl add all the brown sugar pecan crust ingredients. Stir to combine.
   • Spoon brown sugar pecan mixture evenly over cobbler topping.
   • Bake for 55 minutes.
   • Serve warm with a scoop of vanilla ice cream or whipped topping.