#CranberryWeek: Cranberry Skillet Cobbler

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#CranberryWeek is continuing right along!

Do have a cast iron skillet? Do you use it often? For some reason I never think to use mine unless a recipe specifically calls for it. Years ago, I entered in a random raffle on a message board site to win a stockpile of really cool stuff from Le Creuset and other sponsors.

A couple of months later I received an email asking me if I was going to claim the prize because if not, they were going to determine another vendor. The first email saying I was the winner never got to me, but I'm sure glad I received the second one!

The skillet posted in these pictures was just one of many things that I received as part of that prize pack. Isn't she pretty? Anyway, if you are a frequent cast iron skillet user, could you send me some of your best recipes? I'd appreciate it!

If you're looking for a quick dish to throw together for company (either for breakfast or as dessert), this is a great choice. The batter is mixed up quickly, topped with sugared cranberries and popped into the oven to bake. I love how simple it is, allowing for the tartness of the cranberries to shine through.



Cranberry Skillet Cobbler
Source: Cake -n- Knife
Servings: 6-8 servings
Printer Friendly

Ingredients:
    • 1 cup all-purpose flour
    • 1 ¼ tsp baking powder
    • ¼ tsp salt
    • pinch of cinnamon
    • 1 ½ cups fresh cranberries
    • 3 tbsp sugar
    • 6 tbsp unsalted butter, melted
    • ¾ cups sugar
    • 1 egg
    • ½ cup whole milk
    • 1 tsp almond extract

Directions:

1. Preheat the oven to 350 degrees. Grease a 10-inch cast iron skillet (or other oven safe pan) with butter.
2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
3. In a medium bowl, toss the cranberries with the 3 tablespoons of sugar.
4. In another medium bowl, whisk together the melted butter, ¾ cup of sugar, egg, milk and almond extract.
5. Pour the butter mixture into the flour mixture and whisk until combined. Pour into the prepared skillet.
6.Arrange the cranberries on top, dusting the top of the batter with any remaining sugar in the bowl that the cranberries didn’t pick up.
7. Bake for 20-25 minutes or until golden brown.



This reminded me more of a stuffed skillet pancake than it did a cobbler, but that's really just semantics.  A slice of this and a cup of coffee? Sign me up!






See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:

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