You can make this tangy
and tart cobbler year around by
switching out the cranberries for
blueberries or raspberries.
Cranberry Pecan Cobbler
1 C. Cranberries
1 C. Sugar
1 Egg
1/4 C. Pecan’s ~ chopped
1/2 C. Flour
1/2 C. Buttermilk
1/4 C. Butter~ melted
2 TBSP. Shortening ~ melted
1/4 tsp. Almond Extract
1/4 tsp. Cinnamon
Preheat oven to 325
In a plastic bag shake 1/4 C. sugar
chopped pecans and cranberries
together. Pour into the bottom of
a 8″ in. well greased pie pan.
Mix all other ingredients together,
pour over the berries, sugar and
pecans. Bake for 40-45 minutes.
You can serve warm or cooled.
Happy Baking,
Lark
Print Friendly
