Friday, January 2, 2015

AUTHOR DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER

2 1/2 cups fresh or frozen cranberries
3/4 cup chopped walnuts
1/2 cup + 3/4 cup granulated sugar
2 large eggs
12 tbsp (1 1/2 sticks) unsalted butter, melted
1/4 tsp almond extract
1 cup all-purpose flour
Pinch of salt

Preheat oven to 350 degrees.

Combine the cranberries, walnuts and the 1/2 cup of sugar in a 9-inch pie pan; toss until coated.

In a medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in the flour and salt until combined. Pour the batter over the cranberry mixture.

Bake at 350 degrees for 40 minutes or until crust is golden brown and fruit is bubbly.

Cool on a wire rack.

To serve, dip into individual serving bowls and top with whipped cream, if desired.

Yield: 8 servings.


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