Good Day Gourmet: Cranberry-Almond Cobbler for the holidays

Vanessa Ruffes whips up some cranberry almond cobbler, and Rays player Kevin Kiermaier and our Good Day crew give it a try!

About 8 servings


FILLING:

  • 6 cup fresh cranberries (or frozen, thaw out before baking)
  • 1 1/2 cup dried cherries (optional)
  • 1 1/2 cup slivered or sliced almonds
  • 3 cups brown sugar
  • 3 tbs. almond extract

TOPPING:

  • 1 box of Spice Cake mix
  • 2 sticks of butter, softened/room temperature
  • 1 1/2 cup brown sugar

DIRECTIONS:

  1. Preheat oven to 325ºF.
  2. Combine filling ingredients in a bowl and pour into a 9-inch pie dish (or similar-sized casserole dish).
  3. In a mixing bowl, combine cake mix and brown sugar. Using a pastry cutter or 2 knives, "cut" butter into the cake and sugar mix. When the topping has the texture of dry sand, spoon the mixture over the cranberry filling.
  4. Bake for approx. 55 minutes. (If you notice the topping is browning too much, cover dish with aluminum foil.)
  5. Serve with a scoop of ice cream or whipped cream!

This recipe and others from Vanessa available on her food blog: www.foodshelikes.com!

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