Cranberry Wobbler 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 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 WOBBLER

Steps:

• Combine cranberries and sugar and set aside.
• Dissolve gelatin and salt in boiling water. Add cold water, lemon juice, cinnamon and cloves.
• Chill until thickened.
• Fold in cranberries, orange and nuts.
• Spoon into 6-cup mold. Chill until firm.
• Unmold. Garnish with crisp salad greens, if desired.

EASY CRANBERRY COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in a ungreased 9" square pan.
• 2. Knead swirl packet from mix for 10 seconds. Squeeze contents evenly over fruit.
• 3. Combine muffin mix, contents of topping packet from mix and peacans in large bowl. Add melted butter. Stir until thoroughly blended (mixture will be crumbly) Sprinkle crumbs over fruit. Bake 40 to 45 minutes or until lightly browned and bubbly. Serve warm with whipped topping. Makes 9 servings Store leftovers (if there is any) in refrigerator. Reheat in microwave oven to serve warm.