Cranberry Walnut Cobbler Recipes

CRANBERRY COBBLER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
• Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
• Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
• Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

CRANBERRY WLANUT COBBLER

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch pie pan.
• Add cranberries, walnuts and 1/2 cup sugar to the pie pan and stir to mix evenly.
• In a medium bowl, whisk together eggs, remaining 3/4 cup sugar, melted butter, and almond extract.
• Add flour, cinnamon, and salt and stir just until blended. Pour mixture on top of cranberries.
• Bake 40 minutes. Serve warm with ice cream.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
• Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.

CRANBERRY WALNUT RELISH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
• Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
• Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

CRANBERRY-WALNUT BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Serve warm.

CRANBERRY-PECAN COBBLER

Steps:

• Preheat oven to 350 degrees. Use one tablespoon butter to brush a nine-inch square or 10-inch round baking pan one and a half to two inches deep.
• Combine berries, pecans, sugar, one and a half tablespoons flour, orange juice, cinnamon and remaining butter in a bowl. Transfer mixture to baking dish.
• On floured work surface pat dough into an eight-inch square about a half-inch thick. Use cutter or knife to cut small rounds, squares or one-inch wide strips of dough and arrange in pattern over cranberry filling. Dust with sugar.
• Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with whipped cream or ice cream.

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

CRANBERRY-WALNUT SCONES

Steps:

• Heat oven to 425°. Pour water over cranberries in 1-quart microwavable dish; cover with plastic wrap, folding back one side to vent. Microwave on High 1 minute. Uncover cranberries; cool.
• Mix Bisquick mix, sugar and cinnamon in large bowl. Cut in 3 tablespoons butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in butter-milk, vanilla, cranberries and walnuts just until moistened.
• Drop dough by 1/4 cupfuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10 to 11 minutes or until golden brown. Brush 1 tablespoon melted butter over warm scones and sprinkle with sugar if desired.

HOLIDAY CRANBERRY COBBLER

Steps:

• Combine pie filling and cranberry sauce. Spread in an ungreased 13x9-in. baking dish. In a large bowl, combine the cake mix, cinnamon and nutmeg; cut in butter until crumbly. Stir in nuts; sprinkle over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream or whipped cream.

CRANBERRY-APPLE WALNUT CRISP

Steps:

• In a large bowl, combine sugar and flour; stir in cranberry sauce. Add apples; toss to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the oats, flour, brown sugar, walnuts and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. , Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

CRANBERRY WALNUT CRUNCH

Steps:

• Preheat oven to 375 degrees.
• Discard any stems from the cranberries. Wash them in a colander and shake dry.
• In a mixing bowl, stir together the cranberries, sugar, orange juice, rind, pinch of salt, and liqueur, if desired, and dried peel. Spread out the cranberries evenly in a greased 6-to-8-cup shallow baking dish.
• With a wire whisk, mix the flour, light and dark brown sugars, and 1/4 teaspoon salt. Cut the butter into small bits. With your fingertips, work it together with the flour until it is like rough meal. Mix in the nuts, and spread the topping evenly over the cranberries. (If making several hours in advance, cover and refrigerate. If assembling the day before, refrigerate the cranberry mixture and topping separately, and combine right before cooking.)
• Bake on the middle level of the oven for 40 minutes, until the juices have started to bubble up and the crust has browned. Let cool for 20 minutes before serving warm with creme fraiche, ice cream or frozen yogurt.

DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER

Steps:

• Preheat oven to 350 degrees F. Have ready a 9" pie pan.
• In pie pan, combine cranberries, walnuts, and 1/2 cup sugar. toss until coated.
• In a medium bowl, whisk eggs, melted butter, remaining sugar and extract until blended. Fold in flour and salt until combined. Pour the batter over the cranberry mixture. Bake for 40 minutes until crust is golden and fruit bubbles. Transfer to a wire rack to cool.
• VARIATION; In the summer try this substituting blueberries or strawberries, but cut the sugar added to the fruit in half.

CRANBERRY COBBLER

Steps:

• Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
• In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
• Bake 55 minutes, or until entire crust is brown. Serve hot or cold.