Cranberry Cobbler.

This is the coziest dessert in the world…probably because of how cold it is the time of year you can get fresh cranberries for cheap. It’s also really good for breakfast. Just pop it in the microwave for a few seconds, and you’ll have a hot treat anytime!

Cranberry filling:

2 12-oz bags fresh cranberries, rinsed

2 c sugar

2 c water

1 stick butter

Cobbler crust:

1 c brown sugar

2 c whole grain flour

1 c oatmeal

4 tsp baking powder

1 c milk

Dash salt

To make the cranberry filling, heat water and sugar on in a large oven-safe skillet until boiling.  Stir in cranberries and allow to boil until the skins of all the cranberries pop (you may want to use a lid to avoid a mess).  Remove from heat.  Cut stick of butter into tablespoon-sized pieces and stir into hot cranberry sauce until melted.

Sift together the flour, sugar, oatmeal, salt and baking powder.  Stir in milk until mixture resembles a thick pancake batter.  Drop by spoonfuls on top of cranberries.  Bake at 350 degrees for 15 minutes or until top is golden brown.  Turn off oven and allow to sit for an additional 10 minutes to allow the top to become crusty.  Spoon onto plates and serve with vanilla ice cream and coffee.


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