So, I’ve had this bag of fresh cranberries sitting in my fruit crisper in the refrigerator for a few weeks.
The holidays came and gone, yet I still had these red beauties nagging me to do something with them beside watch them shrivel.
Luckily, I was flipping through one of my sister’s old copies of Martha Stewart’s Everyday Food magazine, and this recipe for Cranberry Cobbler jumped out at me.
Even better was the fact that I had all of the ingredients on hand. And I couldn’t wait to take out my cast iron skillet for a dessert recipe! Cast irons have this wonderful habit of making cakes so crunchy on the outside and soft on the inside.
This Cranberry Cobbler is a revelation for cranberries (and I think any berry would work here). The cake is crisp on the edges, light on the inside and sweet around the tart whole cranberries.
You really must try it!
And the next time, you have fruit or veg staring you down in your fridge, throw it into your next dish. You never know what you might discover!
*Click on recipe card to enlarge or right click to save.