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SCARLET COBBLER
Printed in the Washington Post (Nov.1994), it's the perfect end to a beautiful Holiday Dinner!
Serves: 10
Prep.Time: 35 minutes + 50 minutes baking
FILLING:
1 1/2 cups fresh or frozen Cranberries
1 1/2 cy fresh or frozen Bluebarries
1 tablespoon Cornstarch
3 tablespoons Sugar
BATTER:
1 cup Sugar
1/2 cup Butter -- softened
1 Egg
1 teaspoon Vanilla Extract
1/2 cup Milk
1 1/2 teaspoons Baking Powder
1 teaspoon grated Lemon Peel
pinch each Cinnamon, Nutmeg and Salt
1 1/2 cups All-purpose flour
STREUSEL TOPPING:
1/2 cup All-purpose flour
1/2 cup packed Light Brown Sugar
1/2 teaspoon Cinnamon
1/4 cup Unsalted Butter -- chilled
1/2 cup chopped Nuts
Confectioner's Sugar for garnish
Preheat oven to 350 degrees; generously grease and flour a 10" spring-form pan. Place a circle of baking parchment on the bottom.
FOR THE FILLING: In a large bowl, combine cranberries, blueberries, cornstarch and sugar; set aside.
FOR THE BATTER: In a large bowl, cream sugar and butter until well-mixed; blend in egg, vanilla and milk. In another bowl, combine baking powder, cinnamon, nutmeg, salt, lemon peel and flour; fold into creamed mixture; set aside.
FOR THE STREUSEL TOPPING: In a bowl, mix flour with sugar and cinnamon; break bits of chilled butter into mixture to make a crumbly mixture. Fold in nuts; set aside.
TO ASSEMBLE: Spoon about 2/3 of the batter into the prepared pan. Arrange fruit filling on top; spoon on remaining batter. Sprinkle with streusel topping. Bake 50-55 minutes or until lightly browned; allow to cool completely in the pan. Remove spring-form sides; place on a serving platter and dust with confectioner's sugar.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved