CRANBERRY COBBLER
For a more aromatic fall dessert, cut the allspice by half and add a quarter teaspoon each of ground cloves and nutmeg.Unknown Source
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375.
- 2. In large bowl, mix together cranberries, sugar, cornstarch, apple liqueur, and allspice. Set aside for 30 minutes.
- 3. Prepare cobbler dough as per instructions.
- 4. Butter baking dish and fill evenly with half the cobbler dough.Fill baking dish 3/4 full with cranberry mixture, then fill rest of dish with remaining cobbler dough.
- 5. Bake for 35 minutes. Serve at once. Serves 8
- 6. DOUGHY COBBLER DOUGH: 1 stick unsalted butter, cut into cubes, 4 oz 1/4 cup sugar 1/4 cup packed brown sugar 1 cup flour 1 t. baking powder 1 t. pure vanilla extract 1/2 t. salt 1/4 cup boiling water Using a hand or stand mixer, mix together the butter and both sugars on low speed until creamy. In another bowl, mix together flour and baking powder. Add vanilla extract, salt, water and flour mixture to mixer, continuing to mix on low speed. Remove ball of dough from mixer, cover in plastic wrap, and refrigerate for 20 minutes before using. To use the doughy cobbler dough in a recipe, scoop out chunks with large spoon and use according to instructions. This cobbler works well with hard fruit that needs to be marinated in sugar before baking.
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