Photo: Oxmoor House
Total Time:
1 Hour 10 Mins
Yield:
Serves 10 (serving size: 1/10 of cobbler and 1/4 cup ice cream)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Cooking Light Lighten Up, America!

Ratings & Reviews

elbrant's Review

sheronwheels
December 03, 2013
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.

Bethwilhelm's Review

elbrant
December 01, 2013
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.

KathRS's Review

KathRS
November 22, 2013
This as very east to make, and tasted great. At first I was confused at how much cranberries it called for, but when you cook it, they condense, so yes, you do really need the full 12 oz.

sheronwheels's Review

Bethwilhelm
November 21, 2013
N/A