| Servings: | Prep time: | Cook time: |
|---|---|---|
| 6 servings | 20 min | 35–40 min |
A square cobbler with a tender almond batter and tart cranberries baked right into it. Serve it warm with a little powdered sugar, or with plain yogurt for breakfast.
Blanched almond flour gives the batter a soft, buttery crumb. The cobbler contains no wheat flour. Buy the flour in our stores or order it online for delivery.
Ingredients:
- 1 cup (120 g) blanched almond flour
- 1 cup (150 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 g) plain yogurt
- 1/3 cup (75 g) melted butter
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar, for dusting
Instructions:
Preheat the oven to 180 °C (350 °F). Grease a 20 × 20 cm baking dish with butter.
In a large bowl, whisk the almond flour, sugar, baking powder and salt. In a second bowl, beat the eggs with the yogurt, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and stir until a thick, smooth batter forms. Spread it evenly in the dish.
Scatter the cranberries over the top and press them lightly into the batter, so they do not all float to the surface.
Bake for 35–40 minutes, until golden at the edges and a toothpick comes out clean. Cool for 10 minutes, dust with powdered sugar and serve warm.
