RECIPE: Cranberry Goat Cheese Cobbler with Rosemary and Honey
November 18, 2011 2:50PM
Cranberries mingle with honeyed goat cheese under a rosemary-flecked crust. | Jean Lachat~Sun-Times
Related Stories
Updated: December 21, 2011 8:01AM
MAKES 8 SERVINGS
COBBLER DOUGH
1½ cups all-purpose flour ½ cup softened butter 4 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon vanilla extract 1 rosemary sprig, finely chopped FILLING 1 cup goat cheese 1 cup honey 2 cups raw cranberries
Preheat oven to 350 degrees. For the dough: Mix all ingredients through rosemary together in food processor or by hand with spoon or spatula until fully incorporated and mixture is creamy. For the filling: Stir together goat cheese and honey until fully incorporated. Fold in cranberries. Butter 6-inch ramekin or other baking dish. Spoon filling into dish and cover with cobbler dough, using piping bag or spoon to dollop over. Sprinkle dough with turbinado sugar. Bake until top is dark golden brown, about 45 minutes. Serve warm.
Nutrition facts per serving:
480 calories, 18 g fat, 12 g saturated fat, 45 mg cholesterol, 74 g carbohydrates, 48 g sugars, 9 g protein, 509 mg sodium, 5 g fiber
