Thanksgiving is over and you have a ton of cranberry sauce leftover. What the hell do you do with it? Bake that shit in a cobbler!
I have a recipe for peach cobbler that I got from the King Arthur website. So I switched out the peaches and used my brother-in-law’s jug of cranberry sauce instead. I use gluten free baking mix, because gluten is not my friend. But you can substitute Bisquick or any other baking mix you want. Don’t use regular flour. It’s not the same thing.
Batter
1/4 cup (4 tablespoons) butter
1 cup King Arthur Gluten-Free All-Purpose Baking Mix
1/2 cup sugar
3/4 cup milk
1 large egg
Topping
As much leftover cranberry sauce as you want
Cinnamon
Preheat the oven to 375°F.
Melt 1/4 cup of butter in the bottom of an 8″ square; set the pan aside while you make the batter.
Mix the baking mix and sugar. Blend in the milk and egg; pour the batter over the melted butter in the pan. Spoon the Cranberry Sauce over the top of the batter. Put as little or as much as you want. Shake a little cinnamon over the top. Bake until the top is lightly browned and the fruit is bubbling, about 40 to 45 minutes.
Remove the cobbler from the oven, and allow it to cool for 5 to 10 minutes before serving. Serve it on some beautiful Fiestaware and top it with ice cream or whipped cream.
