Cranberry Cobbler

Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season.

6 Tbsp. unsalted butter, melted + more for pan
1¼ cups cranberries, partially thawed if frozen
¾ cup + 2 Tbsp. raw sugar, divided
1 cup all-purpose flour, unbleached, spooned and leveled
1¼ tsp. baking powder
½ tsp. fine sea salt
½ cup whole milk
1 large egg

Preheat oven to 350°F (180°C). Butter a 10" cast-iron skillet.

Stir together cranberries and 2 Tbsp. raw sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining ¾ cup raw sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.

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

Makes 8 servings.

Cook's Note: Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).