October 22, 2011
4 Ratings
  • Makes 1 11 inch cobbler
Author Notes

A favorite vacation destination, Nantucket Island is a great place to visit friends, enjoy lobster and other local delights and relax. The houses all have names, usually maritime or island themed, like "Cross Rip", "House of Lords"; we rented one named "Suture Self" (a doctor, I surmise). I found an ancient community cookbook and this recipe is very loosely adapted from one in it. At one time cranberries were one of the important crops on the island. They are still harvested in September and October. —dymnyno

What You'll Need
  • 3 cups fresh raw cranberries (12 ounces)
  • 3/4 cup sugar
  • 3/4 cup chopped almonds
  • 2 fresh eggs, beaten
  • 1 teaspoon almond extract
  • 3/4 cup melted butter
  • 1 cup flour
  • 1 cup sugar
  1. Butter a pie pan and pour the cranberries into it.
  2. Sprinkle 3/4 cup sugar and 3/4 cup chopped almonds over the cranberries.
  3. Mix together the eggs, almond extract, melted butter, flour and sugar until smooth.
  4. Pour evenly over the cranberries and use a spatula to spread evenly.
  5. Bake in a 325 degree oven for about 45 minutes.
  6. Serve with ice cream or whipped cream.

See what other Food52ers are saying.

  • Kristy Graham
    Kristy Graham
  • dymnyno

2 Reviews

Kristy G. December 7, 2014
Tried this today, minus the almonds.

I'm not a fan of the *egginess* of the topping. When I think of a cobbler, I think of conventional crust (flour/flat/cold water basic), and the texture of this recipe's topping is a real departure from that. I think this is for people who want to experiment with something a little different than a standard cobbler.

Not my favorite.
dymnyno December 8, 2014
Gee, thanks for trying something different from what you usually like and the constructive criticism.