Cranberry cobbler

• Cup and a half of cranberries (fresh or partially frozen is fine too)

• Half cup milk 3%

• Half a cup melted unsalted butter

• One cup flour

• One cup sugar

• Heaping teaspoon baking powder

• Half teaspoon salt

• Large egg

• 3 bowls, 1 of which is large

• Cast iron skillet 10 inch

Use some of the butter to grease up the cast iron skillet all around.

Bowl. Toss cranberries with some of the sugar ( 2-3 tablespoons )

Large bowl. Salt, flour, baking powder, reminder of the sugar in the other bowl. Whisk.

Third bowl. Milk. Egg. Whisk together. Add remainder of butter. Whisk some more. Pour mixture into the large bowl with the dry ingredients. Whisk till combined.

Pour mixture from large bowl into buttered up skillet, sprinkle sugared cranberries all around on top.

Bake in oven at 350F-375F (oven dependent) for 30ish till springy. Let sit for a bit after taking out of the oven.

Takes about 15 minutes to prep, vanishes in about roughly the same time too.

I eyeball the measurements for the most part, feel free to adjust the sugar levels based on your preference, though I’d advise not cutting it out entirely.