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Cranberry Cobbler Crunch


Serves: 8

Prep Time: 10 minutes

Cooking Time: 1 hour

Difficulty: Easy

Comments

This is such an easy dessert for the holidays and is great served warm with some ice cream or frozen yogurt. It's also good as a brunch dessert or with morning coffee.

Ingredients

1 1/4 cups cranberries, dried

1/2 cup butter

1 cup sugar

1 egg(s), large

1 cup milk, 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 pan. Preheat oven to 350 degrees. Melt butter in a medium size microwave safe 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. 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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