This simple, zesty cobbler has a hint of citrus that takes it from ordinary to extraordinary, and is wicked easy to make. The recipe, taken from the O Magazine Cookbook, calls for orange zest, but I substituted it for lime, because that’s what I had on hand.
I also used flash-frozen cranberries instead of fresh, and they worked out just fine.
Preheat your oven to 350°F.
In a large bowl, beat together 6 tablespoons softened butter and 1/2 cup granulated sugar until smooth and creamy.
Beat in 2 eggs, one at a time, until well blended.
Add in 1 teaspoon freshly grated orange (or lime) zest and 1 teaspoon vanilla extract.
Add in 1 cup all-purpose flour and 1 teaspoon baking powder and beat until fully blended.
Set that aside for a wee bit.
In a 2-quart shallow glass or ceramic baking dish, pour in 6 cups cranberries.
Sprinkle 1 teaspoon orange zest (or lime zest) on top. Give it a bit of a stir.
Spread over this 1 1/4 cups granulated sugar and 1 cup cranberry juice.
Spoon the topping batter over the cranberry mixture by heaping spoonfuls.
Feel free to spread it and flatten it a bit if you like.
Bake for 40-60 minutes (depending on your oven), or until the filling is bubbly around the edges and the topping is brown. Cool completely on a wire rack.
Serve warm or at room temperature with whipped or ice cream.