Cranberry Cobbler
Filling:
3 c. fresh cranberries
3/4 c. sugar
1/2 c. chopped walnuts or pecans
Crust:
2 eggs
3/4 c. sugar
3/4 c. flour
3/4 c. butter or margarine, cut in small pieces with a knife
Filling: Butter a 10-inch pie plate, spread cranberries over the bottom, and
sprinkle with sugar and chopped walnuts or pecans. Stir together right in the
pie plate and smooth out.
Crust: Beat eggs in a bowl until light. Continue to beat, and gradually add
first the sugar, then the flour. Finally, cut in the butter. When crust mixture
is thoroughly combined and smooth, spread over filling mixture. Bake at 325
degrees for 45 minutes, or until crust browns. Serve hot or cold, with or
without whipped cream.