“Cobbler, Crisp, Slump and Grunt or Pie. Any type of fruit filled crusty dessert makes me happy. What I love most about this recipe is the addition of Oats. Leftovers (if any!) make a great breakfast! A sprinkle of ground cinnamon or a drizzle of maple syrup… the best flavors of fall!”
6 tablespoons unsalted butter, melted
1 ¼ cups cranberries
½ cup sugar plus 2 tablespoons sugar, divided
¼ cup brown sugar
1/2 cup rolled oats
1 ¼ teaspoons baking powder
1 cup King Arthur All Purpose flour
½ teaspoon kosher salt
½ cup whole milk
1 large egg
Preheat oven to 350 degrees. Butter a 10” cast iron skillet. Place cranberries in bag and roll with rolling pin until lightly broken up
Add white sugar, combine well, set aside. Whisk together, Flour, Salt, Baking Powder, Oats, Stir in cranberry, sugar mix.
In a separate bowl, Whisk together, Brown Sugar, Milk, Egg, Melted butter.
Combine Wet mix with dry mix. Pour into prepared skillet. Bake on middle rack for approximately 25 to 30 minutes, or until the center springs back when touched.
recipe by Maryjane Mojer, Store Manager