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Fresh Cranberry Raspberry Cobbler

Stacy
  • 100 minutes
  • Serves 8 to 10

INGREDIENTS

3 1/2 cups

or about 12 oz) fresh whole cranberries, sorted, rinsed and dried

2 1/2 cups

fresh red raspberries, sorted, rinsed and dried

3 tbsp

freshly squeezed orange juice

1 tsp

pure vanilla extract

1/4 tsp

pure almond extract

1 1/4 cups

granulated cane sugar

2 1/2 tsp

freshly grated orange zest

1 1/2 tsp

(3 g)  freshly grated lemon zest

3/4 tsp

ground cinnamon

1/4 tsp

ground allspice

1/8 tsp

freshly grated whole nutmeg

1/8 tsp

ground cloves

3 tbsp

tapioca flour (also known as tapioca starch)

1 cup

plus 5 tablespoons (about 158 g) unbleached all-purpose flour

6 tbsp

granulated cane sugar

1 1/2 tsp

baking powder

1/4 tsp

(1.2 g) fine-grain sea salt, or ¼ teaspoon (1.5 g) regular table salt

6 tbsp

or about 85 g) unsalted butter, chilled & cut into bits

1

large egg (mine weighed 50 g w/o shell), slightly beaten

1 tsp

pure vanilla extract

1/4 tsp

pure almond extract

1 tbsp

granulated cane sugar

1/2 tsp

ground cinnamon, optional

1/4 tsp

freshly grated whole nutmeg, optional