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Cranberries, blueberries, and Concord grapes are the only berries native to America that are commercially grown. Cranberries were first used by Native Americans, who valued them as a food, fabric dye, and healing agent. American farmers now harvest over 40,000 acres of cranberries a year, meaning you can find them fresh over the fall and winter months. This recipe highlights their fresh natural flavor while adding a little oat-enhanced crunch for interest.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
1 hr 10 mins
Yield:
Serves 10 (serving size: 1/10 of cobbler and 1/4 cup ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

298 calories; fat 7g; saturated fat 4g; mono fat 1.8g; poly fat 0.5g; protein 3.4g; carbohydrates 56.8g; fiber 2.4g; cholesterol 22mg; iron 0.9mg; sodium 28mg; calcium 48mg.
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