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56 www.<strong>eatdrink</strong>.ca<br />
Five-Minute Cranberry and Walnut Cobbler<br />
Recipe and photo courtesy of Harlequin<br />
Serves 8<br />
2½ cups (625 mL) fresh or frozen cranberries<br />
¾ cup (175 mL) chopped walnuts<br />
½ cup (125 mL)<br />
¾ cup (175 mL) granulated sugar<br />
2 large eggs<br />
12 tbsp (1½ sticks) unsalted butter, melted<br />
¼ tsp (1 mL) almond extract<br />
1 cup (250 mL) all-purpose our<br />
pinch salt<br />
1 Preheat oven to 350ºF (180°C). In a 9-inch (23-cm) pie pan, combine<br />
cranberries, walnuts and ½ cup (125 mL) of the sugar; toss until coated.<br />
2 In a medium bowl, whisk eggs, melted butter, remaining sugar and<br />
almond extract until blended. Fold in our and salt until combined. Pour<br />
the batter over the cranberry mixture. Bake for 40 minutes, until crust is<br />
golden and fruit bubbles. Transfer to a wire rack to cool.<br />
TIP: No cranberries? No problem. Substitute blueberries or strawberries,<br />
but cut the sugar added to the fruit in half.<br />
№ 32 | November/December 2011
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