On Line Cookbook
Cranberry Cobbler
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Sweet/Tart Dessert

Teri Shute

Serves/Makes:8 or 9 inch pie plate

  • 2 cups (475 ml) fresh whole cranberries
  • 1/2 cup (125 ml) scant sugar
  • 1/2 cup (125 ml) coarsley chopped pecans
  • 2 eggs, beaten
  • 1 cup (225 ml) sugar
  • 3/4 cup (175 ml) shortening, melted
  • 1 cup (225 ml) flour
  • 1/2 cup (125 ml) butter, melted
  • Whipped cream
  • Preheat oven to 325 degrees (175 C.).
  • Combine cranberries, 1/2 cup (125 ml) scant sugar, and pecans.
  • Spread on the bottom of a well greased quiche or pie pan.
  • In a large bowl, beat eggs with remaining sugar.
  • Add shortening, flour, and butter. Beat well.
  • Pour batter over berries and pecan mixture.
  • Bake 1 hour.
  • Top with whipped cream before serving.
This is an easy yummy dessert. I make it at Thanksgiving and Christmas. It is very light and not too sweet. It is also very good served as a coffee cake in the morning.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.