Cranberry Walnut Cobbler

There’s just enough sugar to balance the tartness of the cranberries without being overly sweet.

How To Make

To make Cranberry Walnut Cobbler, begin with 2 1/2 cups of fresh cranberries, or you can use frozen cranberries that have been thawed.

Place them in a 9-inch pie pan with chopped walnuts and 1/2 a cup of sugar.

Next, mix together the cobbler batter in a bowl. It is made with eggs, melted butter, sugar, and flour plus a little ground cinnamon and almond extract. If you wish you can use vanilla extract instead of almond extract, but double the amount.

Recipe Tips

• Pecans or almonds can be used instead of walnuts.
• Don’t overmix the cobbler topping. Overmixing can make it tough.
• Let the cobbler cool for 10 to 15 minutes before serving. The juices will thicken up as it cools.
• For extra flavor, add a little orange zest to the filling mixture.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.

There’s a whole lot of butter in this Cranberry Walnut Cobbler and not only does it give the cobbler a wonderful buttery flavor, it makes the cobbler get really crisp and golden around the edges.

You are going to love the tartness and the crunch of the nuts in this Cranberry Walnut Cobbler.

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More Cranberry Recipes

• Cranberry-White Chocolate Scones
• Almond Cranberry Cake with Mascarpone Frosting
• Slow Cooker Cranberry Sauce
• Cranberry Orange Mimosas

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