Cranberry Cobbler

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Story Created: Nov 17, 2008 at 11:51 AM EST

Story Updated: Nov 17, 2008 at 11:51 AM EST

Ingredients

8 to 10 servings

3 cups fresh cranberries
1-1/2 cups sugar, divided
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
1/2 cup (1 stick) butter, softened and cut into pieces

Directions

  • Preheat oven to 325°F. Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
  • In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
  • Bake 55 minutes, or until entire crust is brown. Serve hot or cold.

    • Recipes courtesy of Wisconsin State Cranberry Growers Association. For more recipes and information, go to www.wiscran.org.

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