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.
The Step-by-Step
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.
Pour the batter on top the filling.
Bake for 45 minutes or until golden brown.
Let cool about 10 minutes, and then enjoy!
