Tuesday, November 23, 2010

Guest Post-Cranberry Cobbler Crunch

Hi, I'm Chris Louie, and I blog over at The Simple Skillet When Mike asked me to do a guest post about my Cranberry Cobbler Crunch, well, I was honored! I love his ideas, and I love Costco (other than the crazy parking and long lines) and shop their regularly, although I rarely purchase any of the prepared foods. I buy the produce, fish, meat, and other whole foods, and of course some of their wines.... then come home and cook from my own recipes. However, once in awhile I do like to try some of their specials.

Getting back to the Cranberry Cobbler Crunch, well it really isn’t your typical cobbler, and not your typical cranberry dessert. It is more like a pudding cake, and the crystallized sugar on top adds a nice crunch and takes the tartness away from the dried cranberries. I make this dessert often (well, probably more often than I should). I also make Individual Berry Cobblers that are just as easy, and cook in half the time because they are made in little souffle cups. You could do that with the Cranberry Cobbler Crunch as well, and just bake for 30 minutes in the 3 inch souffle cups.
This is a perfect dessert for a cold winter night, served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also good for breakfast/brunch (I know)…but it is! It’s not too sweet, and goes great with a cup of coffee or tea. It is easy to make, but takes an hour to bake. You can serve it warm out of the oven, but it is just as good the next day, just warm it a little in the microwave oven. The top keeps it’s slight crunch from the Turbinado sugar. When you're done having your second piece, you may want to check out our low calorie meal plans with recipes and shopping lists!

Serves: 8 (but in our house we usually get about 6 slices out of it)
Prep Time: 10 minutes
Cooking Time: 1 hour
Difficulty: Easy
1 1/4 cups cranberries, dried
1/2 cup butter
1 cup sugar
1 egg, large
1 cup milk, I use 2% fat
1 teaspoon vanilla extract
1 cup flour, all purpose
1/2 teaspoon baking powder
2 tablespoons turbinado sugar, such as Sugar in the Raw
Preparation: Place cranberries in a small microwave safe bowl. Cover with water and cook in microwave for 1 minute and set aside to soften. Lightly butter and sugar a 9 inch pie or cake pan. Preheat oven to 350 degrees. Melt butter in a microwave safe mixing bowl. Add sugar to butter and whisk together. Add milk, egg, and vanilla to the bowl and whisk together. Add flour and baking powder and whisk together. Pour batter into prepared pie pan.
Drain cranberries in a colander, shaking it around to make sure the water is fully drained.

Arrange softened cranberries over top of batter. Sprinkle with Turbinado sugar. Place baking dish in oven. Bake for approximately 1 hour until a toothpick placed in the center comes out clean.

I sprinkle a little more sugar on top (optional, but really good) when I remove it from the oven.

Best served warm, and you can reheat individual pieces in the microwave later.
Nutrition: Per Serving About: 350 calories, 13 g fat, 8 g saturated fat, 0 g trans fat, 4 g protein, 58 g carbohydrates, 2 g dietary fiber, 140 mg sodium

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1 comment:

  1. it's a great article, i love the pictures. Thanks for sharing this bookmarking your website as we speak lol

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