Best Cranberry Pecan Cobbler Recipes
CRANBERRY PECAN COBBLER
my grandmother used to make this for us when we were kids she was the best cook
Provided by Patsy Fowler
Categories Fruit Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350.
- 2. In a plastic bag shake 1/4 cup sugar, chopped pecans and cranberries together. Pour into the bottom of a 8-inch well greased pie pan.
- 3. Mix all other ingredients together and pour over the berries, sugar and pecans.
- 4. Bake for 40-45 minutes. You can serve this warm or cooled.
CRANBERRY PECAN COBBLER
Steps:
- Grease 8" round pan and fill with cranberries. Sprinkle with sugar and pecans. Beat egg and mix with remaining ingredients. Spoon this mixture on the cranberries working from the outside of the pan in. Bake at 350 for 45 minutes
CRANBERRY-PECAN COBBLER
This recipe came to The Times in a 1999 article by Florence Fabricant in which she argued for replacing the ubiquitous Thanksgiving pie with a cobbler. Why? The pastry stays crisp, there's a greater fruit-to-crust ratio and perhaps most importantly, it's easier. Here, two Thanksgiving favorites - cranberries and pecans - are piled into a baking dish, topped with cornmeal biscuits then baked until golden. (This can be made early in the day and reheated to serve warm. Or it can be frozen, then defrosted and warmed, but is best if not refrigerated overnight.)
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Use one tablespoon butter to brush a nine-inch square or 10-inch round baking pan one and a half to two inches deep.
- Combine berries, pecans, sugar, one and a half tablespoons flour, orange juice, cinnamon and remaining butter in a bowl. Transfer mixture to baking dish.
- On floured work surface pat dough into an eight-inch square about a half-inch thick. Use cutter or knife to cut small rounds, squares or one-inch wide strips of dough and arrange in pattern over cranberry filling. Dust with sugar.
- Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with whipped cream or ice cream.
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