Scarlet Cobbler

For the Filling and Batter:

1 ½ cups fresh or frozen cranberries

1 ½ cups fresh or frozen blueberries

1 tablespoon cornstarch

3 tablespoons plus 1 cup sugar

4 ounces (1 stick) unsalted butter, softened

1 egg

1 teaspoon vanilla

½ cup milk

1 ½ teaspoons baking powder

Pinch each cinnamon, nutmeg and salt

Zest of 1 lemon, minced fine

1 ½ cups all-purpose flour

For the Streusel Topping:

½ cup all-purpose flour

½ cup (packed) light brown sugar

½ teaspoon cinnamon

¼ cup (4 tablespoons) unsalted butter, chilled

¼ cup chopped nuts

Confectioners' sugar for garnish

Generously grease and flour a 10-inch springform pan. Place a circle of baking parchment on the bottom. Preheat oven to 350 degrees.

To make the fruit filling: In a large bowl, combine cranberries, blueberries, cornstarch and 3 tablespoons of the sugar. Set aside.

To make the cobbler batter: Cream together the remaining cup of sugar with the butter until well combined. Blend in egg, vanilla and milk. Fold in baking powder, cinnamon, nutmeg, salt, lemon zest and flour to make a smooth batter. Set aside.

To make the streusel topping: Mix flour with sugar and cinnamon. Break bits of chilled butter into mixture to make a crumbly mixture and fold in nuts. Set aside.

Spoon 2/3 of the cobbler batter into the pan. Arrange fruit mixture on top, and spoon on remaining batter. Then sprinkle on streusel topping. Bake in preheated oven until lightly browned, about 50 to 55 minutes.

Allow to cool thoroughly, remove from springform pan and dust with confectioners' sugar.

This recipe is from The Washington Post and was part of a Thanksgiving day recipe collection.

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Created November 24, 1995