cranberry cobbler

 

the goods:

 

6 tablespoons unsalted butter, melted, plus more for pan

1 and 1/4 cups cranberries

3/4 cup plus 2 tablespoons sugar, divided

1 cup all-purpose flour

1 and 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup whole milk

1 large egg

 

Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until well combined.

 

Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).