CRANBERRY COBBLER
Easy dessert to throw on the smoker or grill for the leftover lit charcoal. Great for any occasion to satisfy the sweet tooth.
Author:
Pit Barrel Cooker Co.
INGREDIENTS
FILLING
- 1/2 cup sugar
- 2 cups frozen cranberries
- 1/2 cup chopped pecan (optional)
TOPPING/CRUST
- 1 cup sugar
- 3/4 cup butter
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp. almond extract (optional)
OTHER
- Vanilla ice cream
- Whipped cream
DIRECTIONS
- Combine cranberries, sugar and pecan in a mixing bowl.
- Pour mixture in a 10 inch cast iron skillet.
- In an additional mixing bowl, combine butter and sugar, beat until smooth.
- Add egg and almond extract and mix.
- Add flour and throughly mix.
- Spread the batter on the “filling” cranberry mixture. Batter doesn’t need to be perfectly smooth.
- Light your Pit Barrel® according to instructions.
- Place in Pit Barrel® for roughly 30 minutes or until golden brown.
- Serve with vanilla ice cream and whipped cream.
