Thanksgiving Recipe: Cranberry Cobbler
Cranberry Cobbler
Ingredients
- 18 ounces fresh cranberries
- 2/3 cup brown sugar, plus more as needed
- 1½ teaspoons cornstarch
- ½ cup dried cranberries
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 tablespoons (½ stick) unsalted butter, plus more for the dish
- ½ cup heavy cream
- 1 tablespoon turbinado sugar or granulated sugar
Directions
Preheat the oven to 400°F. Butter the inside surfaces of an 11- by 6-inch oval baking dish (or equivalent).
In a large bowl, toss together the fresh cranberries, brown sugar, cornstarch, dried cranberries, and ¼ teaspoon of the salt. If you'd like your cranberry cobbler to be quite sweet, add another few tablespoons of brown sugar. Transfer the cranberry mixture to the prepared baking dish. Bake for 15 minutes.
Meanwhile, prepare the cobbler dough by combining the flour, baking powder, and remaining ¼ teaspoon salt in a medium bowl. Using your fingers or two knives, quickly rub the butter into the flour mixture until there are no pieces of butter larger than a pea. Pour in the cream and gently incorporate it, stirring just enough to make a shaggy dough. Divide the dough into 8 equal pieces and quickly form each piece into a flattened ball that looks like a hockey puck.
After the cranberries have baked for 15 minutes, remove the dish from the oven and arrange the dough pieces on top of the cranberries. Sprinkle the turbinado sugar over the dough pieces. Return the dish to the oven and bake for 45 minutes, until the dough is nicely browned and the cranberries are bubbling. Serve warm.
