This little number is like two desserts in one: a sweet and chewy sugar cookie on top a tart and nutty cranberry pie.
About the Recipe
I still have what feels like bushels of cranberries to use up after making a simple cranberry syrup for cranberry mojitos for Christmas. Not wanting to waste any of the delicious cranberries, I’ve been on a quest for recipes using cranberries. Then I found Pioneer Woman’s Nantucket Cranberry Pie recipe! Now there is no way Ken and I could (or should I say should) eat an entire pie with just the two of us, so I made a few adjustments to the recipe to make these two personal-sized cranberry cobblers.
For this variation, I basically cut the ingredients for the full-size pie in half, then made these substitutions: Instead of all pecans, I used a mix of pecans and almonds since that was what I had on hand. Instead of the almond extract, I used vanilla extract – again, because that is what I had. I thought with the addition of the real almonds, the almond extract wouldn’t be missed.
First, butter two ramekins.
Put your cranberries in the bottom. You may want to use a few less than I did, as my cobblers overflowed a bit while baking. That didn’t impact the taste though.
Sprinkle chopped nuts over the cranberries.
Sprinkle sugar over the nuts.
Stir together the remaining sugar, flour, eggs, vanilla and salt to make the cookie top.
Girl Meets Oven is not just a baking blog. It’s a love story. Make that a romantic comedy, like When Harry Met Sally. Neither Harry nor Sally knew at first that they would fall in love. But then their love bloomed through a series of funny blunders. That's how it is with me and my oven.
Here you’ll find the blunders, stories and tips I encounter as I get to know more about baking and fall in love with my oven.