Baking on a weeknight isn’t my usual M.O. Weeknights, I’m pretty worthless in the kitchen, hoping to get in and out in 30 minutes of less. The beautiful thing about baking is that most of the time spent making a dish is inactive…there are those 30 to 40 minutes where you don’t have to be in the kitchen. You can read a book, watch Netflix streaming to your TV, or work on those graduate school essays I lamented about in an earlier post.
Regarding this cobbler: if you happen to have frozen or fresh cranberries available, make this. I can’t urge you enough. It’s simple, beautiful, and tastes divine. Eat this cobbler for breakfast, as a snack, for dinner. Eat it plain, serve it with a little cream or half and half. This is traditionally a blueberry cobbler recipe pilfered from my mother’s recipe booklet. I generally cut the sugar for blueberries, but with cranberries, the added sugar brightens the cranberries just enough to still allow their signature tartness shine through.
Preheat oven to 350 degrees
3/4 cups sugar
Set the berries and sugar in a bowl for 30 minutes.
1 cup flour
1 tsp baking powder
1/2 tsp orange peel
1 cup milk
3/4 cup sugar
Mix all the above ingredients together. Set aside.
1 stick butter, cut into small cubes and melted in the pie dish in the oven.
Pour most of the dough into the pie dish, then add the fruit. Top off with remaining dough. Bake at 350 for 30 minutes and 400 for 10 to 15 minutes, until the cobbler gets bubbly and golden on top. Enjoy!