*Sponsored post - while I was compensated for this recipe, all thoughts and opinions are that of my own.
Make your after dinner treat even more delicious with my Skillet Cranberry Cobbler!
This time of year gets so busy with errands to run, food to make and parties to attend. We get invited to or have people over at the last minute, and we need to whip up something on the fly - that is where my Skillet Cranberry Cobbler comes in. Using delicious Plugra butter, in less than an hour you have a delicious dessert for your family and friends. Add some vanilla ice cream to jazz it up even more! Winter may be coming, but dessert can keep us warm during these long, cold months.
Use your @plugrabutter to make my delicious Skillet Cranberry Cobbler! Recipe available on bakesinslippers.com Click To Tweet
Skillet Cranberry Cobbler
Author: Bakes In Slippers
Ingredients
- 6 T unsalted Plugra butter, melted
- 1½ cups fresh cranberries (if using frozen, thaw first) tossed with 2 T sugar
- ¾ cup sugar
- 1 cup flour
- ½ tsp kosher salt
- 1¼ tsp baking powder
- ½ cup milk
- 1 large egg
Instructions
- Preheat oven to 350 degrees.
- Butter a 10 inch cast iron skillet.
- In a large bowl combine sugar, flour, salt and baking powder until mixed.
- In a small bowl whisk together milk and egg, then add butter.
- Fold milk mixture into flour mixture until well combined, careful not to overmix.
- Pour batter evenly into skillet and sprinkle sugared cranberries on top.
- Bake for 25-30 minutes or until center springs back when lightly touched.
- Let cool for 10 minutes (add ice cream if desired) and serve.
- Leftovers can be wrapped up tightly and kept for three days.
I seriously want to try this!
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