Carrie's Cranberry Cobbler

226

By Imperial Sugar

Prep Time:

10m

Bake/Cook Time:

55m

Yield:

One 9-inch pie plate

This cranberry cobbler is the perfect blend of tart berries combined with the sugary goodness of a crisp cobbler. It is wonderful served warm out of the oven, alone or with vanilla ice cream as dessert, and equally delicious served for breakfast the next day.

Esta tarta de arándanos es la mezcla perfecta de bayas ácidas combinadas con la bondad azucarado de un zapatero crujiente. Es maravilloso servido caliente del horno, solo o con helado de vainilla de postre, delicioso y servido igualmente para el desayuno del día siguiente.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 bag (12 ounces) fresh cranberries
1 cup chopped walnuts or pecans
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1 cup all-purpose flour*
1/2 cup (1 stick) melted unsalted butter
1/4 cup canola oil
2 eggs
1/4 teaspoon salt
Cooking spray

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325°F.
Mix cranberries, chopped nuts and 1/2 cup sugar and place into a greased 9 inch deep dish pie plate.
In a separate bowl, combine flour, remaining sugar, butter/margarine, oil, eggs and mix well.
Pour this mixture evenly over cranberry mixture, gently spreading to edges. Bake for 55 minutes to 1 hour until crust is firm and golden.

Imperial Sugar Insight

Notes from Carrie: Each successive day in the refrigerator, this dish just seems to get better. I serve this cobbler all year long. It is the perfect blend of tart berries combined with the sugary goodness of a crisp cobbler top. It is simple and quick. It makes a beautiful gift when baked in a fun fluted pie plate for the recipient to keep. I wrap it in festive cellophane with the recipe attached.

Rate & Review

KatiesCucina

Feb 04, 2013

I wasn't sure what to expect from a cranberry cobbler, but boy was I surprised! The sweetness from the cobbler topping paired perfectly with the fresh cooked cranberries. This will be a recipe that I will make year after year during the holidays!

Postre Crujiente de Arándanos Agrios

226

Por Imperial Sugar

Tiempo de preparación:

10m

Tiempo de cocción / cocción:

55m

Rendimiento:

un pastel de 9 pulgadas

Clasificación:

Califíquelo usted mismo

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredientes

1 bolsa de arãndanos agrios frescos Ocean Spray
1/2 a 1 taza de nueces o pacanas picadas
1 1/2 taza de Imperial Sugar Azúcar Granulada Extra Fina
1 taza de harina
1/2 taza de mantequilla o margarina derretida
1/4 taza de aceite
2 huevos

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Mezcle los arándanos agrios, las nueces picadas y 1/2 taza de azúcar y colóquelos en un plato para hornear hondo de 9 pulgadas engrasado.
En otro recipiente, combine bien la harina, el resto de la azúcar, la mantequilla / margarina, el aceite y los huevos.
Vierta esta mezcla sobre la mezcla de arándanos, extendiéndola hasta la orilla.
Hornee a 325°F por 45 minutos a 1 hora hasta que la corteza quede firme y dorada.

Imperial Sugar Insight

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