When these garnet gems appear at the market, I love making this dessert, which is as much a cobbler as it is a cake, hence its name. Serve with whipped cream, vanilla ice cream or vanilla yogurt.
Cranberry Cobbler Cake
1 (12 ounce) package fresh cranberries, washed
1 cup unbleached all-purpose flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons butter, cut into chunks
¼ cup milk
1 cup cold water
1 tablespoon cornstarch
- Preheat oven to 350ºF.
- Place berries in an 11 x 7-inch baking dish.
- In a medium bowl, combine flour, sugar, baking powder and salt. Drop butter chunks into flour mixture. Cut in butter with two knives (making slicing motions) or use your fingertips to incorporate until the mixture is somewhat crumbly. Add milk and stir until fully combined. Dollop batter over cranberries (the batter is thick and more like a dough than batter); the final topping and the baking process will evenly distribute the batter.
4. In a medium bowl, combine water and cornstarch. Stir the mixture until the cornstarch has dissolved. Pour over the batter.
5. Bake cobbler/cake for 45–50 minutes or until lightly browned and bubbly. Serve warm just as it is or with desired topping.