A beautiful cranberry-dotted dessert that is ready in minutes is a wonderful way to end to a fall meal. The batter rises over the cranberries and forms a delicious buttery crust. This cobbler is a perfect way to enjoy this delicious fruit while still in season.
- 1 stick unsalted butter or 8 tbsp margarine, melted
- 1 cup spelt or regular all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 tsp vanilla extract
- ¾ cup milk or soy milk
- 1 1/2 cups fresh or frozen cranberries
- ⅓ cup sugar
Preheat oven to 350 F.
Grease a 9 inch spring form pan and set aside.
Combine the flour, baking powder, salt, ½ cup sugar in a large bowl and mix with a whisk. Add the vanilla extract, milk, and the melted butter. Mix until the batter is smooth. Pour into the prepared pan.
In a separate bowl, toss the cranberries with ⅓ cup sugar. Spoon evenly over the batter but Do Not stir or mix!
Bake 40 to 45 minutes.
Remove from the spring form and allow to cool.
Serve warm with vanilla ice cream.