Thursday, December 16, 2010

Cranberry Pie-Cobbler-Thing

Not to brag, but there are very few things you can't get at a farmers market in California.  Bananas.  Limes (baffling, considering lemons are abundant).  Chocolate milk (so it appears).  And cranberries.  Apparently there are no cranberry bogs in California, which means I'm stuck ravaging the supermarket shelves just like you guys.  

Cranberries are one of the few things that are actually treated seasonally across the country.  Along with pumpkins and corn (for the most part), people respect it's actual freshest season and you can only find it during that time.  Well, folks, Christmas is probably your last bet to get fresh cranberries, and I wouldn't let it slip you by.

I've never had fresh cranberries in a dessert before, and their tartness lends to a perfect sweet-sour combo. The recipe called this a cranberry pie, but I made it in a disposable square dish, which made is seem decidedly cobbler-like.  Depending on how sweet you like you desserts you can cut back on the sugar as much as you like.  This version is quite sweet, but I've got a sweet tooth to rival a toddler, so I like it this way.

This is the perfect dessert for after Christmas dinner.  Extremely easy and somewhat unexpected while remaining true to holiday flavors.  What could be better?

Cranberry Pie
From The Pioneer Woman

2 heaping cups of fresh cranberries
3/4 cup pecans, chopped
2/3 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 eggs, slightly beaten
1 teaspoon almond extract (optional)
1/4 teaspoon salt
1 tablespoon sugar, for sprinkling

Preheat oven to 350 degrees.  Butter a pie, cake, or brownie pan.  Add 2 heaping cups of cranberries to the bottom of the pan.  Sprinkle 3/4 cup chopped pecans on top and then add a layer of 2/3 cup sugar.  In a large mixing bowl mix together 1 cup flour, 1 cup sugar, 1 stick melted butter, 1 teaspoon almond extract (optional) and 1/4 teaspoon salt.  Pour the batter over the cranberries evenly and spread if necessary with a spatula.  Bake for 45 to 50 minutes, sprinkling  it with one tablespoon of sugar 5 minutes before removing from the oven.  Serve with ice cream, whipped cream, or plain.

Oh and for those of you who only read this blog for the puppy, here's our gal:


  1. YES! serve with whipped cream, ice cream, or plain! Me, too! Me, too, please!!!

  2. I think I've turned into a person who only reads for pictures of the puppy. But she's so cute!


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