Serves 10 (serving size: 1/10 of cobbler and 1/4 cup ice cream)
Photo: Oxmoor House
2.25 ounces all-purpose flour (about 1/2 cup)
1 cup old-fashioned rolled oats
2/3 cup packed brown sugar
1/4 cup unsalted butter, cut into small pieces
1 (12-ounce) package fresh cranberries
3/4 cup granulated sugar
3/4 cup water
1/3 cup raisins
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 1/2 cups reduced-fat vanilla bean ice cream
How to Make It
Preheat oven to 350°.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill until ready to use.
To prepare filling, combine cranberries and next 4 ingredients (through cornstarch) in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 5 to 8 minutes or until cranberries pop. Remove from heat. Stir in vanilla; pour mixture into an 8-inch square metal baking pan coated with cooking spray. Sprinkle topping over cranberry filling. Bake at 350° for 40 minutes or until bubbly and topping is browned. Cool at least 15 minutes in pan on a wire rack. Serve with ice cream.
This is "love at first bite", seriously. It's very good, easy to make, and perfect for a winter treat.
Warning: Pouring the hot mixture into a glass dish could shatter the container. My 8x8 is glass (pyrex) - so I used a bread pan instead and it worked fine. I would hate to see someone who is less experienced shatter their pan and get splashed (i.e.; burned) with hot syrup.
This dish is great! My family loves cranberries- I actually used a little extra. It got rave reviews at Thanksgiving and everyone wanted the recipe. It will be on every holiday table from now on- a new family favorite.