#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.
#CranberryWeek: Cranberry Skillet Cobbler
- 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
- 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.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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:
- Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking
- Cranberry Almond Chicken Salad Wraps from Family Around The Table
- Cranberry Cheeseball by The Freshman Cook
- Cranberry Cobbler from Cookaholic Wife
- Cranberry Gremolata from Culinary Adventures with Camilla
- Cranberry Orange Relish from Books n’ Cooks
- Jellied Cranberry Sauce from Palatable Pastime
- Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures
- Pear Holly Cocktail from Bear & Bug Eats
- Roasted Green Beans with Cranberries from Making Miracles
- Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste
- Slow Cooker Cranberry Pot Roast from Everyday Eileen
- White Cheddar and Cranberry Dip from Sew You Think You Can Cook
- White Chocolate Cranberry Blondies from House of Nash Eats