Easy Cranberry Cobbler Recipes

CRANBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
• Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.

EASY CRANBERRY COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in a ungreased 9" square pan.
• 2. Knead swirl packet from mix for 10 seconds. Squeeze contents evenly over fruit.
• 3. Combine muffin mix, contents of topping packet from mix and peacans in large bowl. Add melted butter. Stir until thoroughly blended (mixture will be crumbly) Sprinkle crumbs over fruit. Bake 40 to 45 minutes or until lightly browned and bubbly. Serve warm with whipped topping. Makes 9 servings Store leftovers (if there is any) in refrigerator. Reheat in microwave oven to serve warm.

CRANBERRY COBBLER

Steps:

• Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
• In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
• Bake 55 minutes, or until entire crust is brown. Serve hot or cold.