Holiday Cobbler with Cinnamon Ice Cream

Holiday Cobbler with Cinnamon Ice Cream

(8 servings)

Ingredients:

1½ cups Fresh Cranberries

½ cup Dried Red Cherries

½ cup Water

2/3 cup Sugar

3 tbsp. All-Purpose Flour

2 lb. large Plums, pitted and cut into chunks

1½ cups All-Purpose Flour

½ cup Rolled Oats, regular or quick cooking

2 tbsp. Brown Sugar

1½ tsp. Baking Powder

½ tsp. Salt

½ tsp. Cream of Tartar

6 tbsp. Unsalted Butter

½ cup Milk, plus additional for brushing

Cinnamon Ice Cream, purchased

Directions:

Using a 10-inch cast-iron or other oven going skillet, combine cranberries, cherries and water.  Stir in sugar and the 3 tbsp. flour.  Cook over medium heat until hot and bubbly, stirring as needed.  Remove from heat and stir in plums and set aside.  In a large bowl, combine remaining flour, oats, brown sugar, baking powder, salt and cream of tartar.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in the center and add milk all at once.  Using a fork, stir just until moistened.  Gently fold and press dough against side of bowl with your hands until it comes together.  Punch off small pieces of dough and flatten with your hands.  Lay pieces atop filling in skillet.  Brush dough lightly with milk and sprinkle with additional brown sugar.  Place in a pre-heated 375-degree oven for 30-40 minutes or until topping is golden and filling is bubbly.  Cover with foil the last 10 minutes, if needed, to prevent overbrowning.  Let cool 30 minutes before serving.  Top with cinnamon ice cream.

Notes:              You can use a 9-inch pie pan if you don’t have a usable skillet.  Just prepare the filling in a sauce pan.  Then transfer to the pie pan and continue with recipe.

Ideas for Future Efforts

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