A favorite vacation destination, Nantucket Island is a great place to visit friends, enjoy lobster and other local delights and relax. Freddy and I spent a few days on the island in September after working in the New York and Boston markets selling wine. We rented a teeny little house in the pretty little village of Siasconset, which is pronounced Sconset. A lot of folks spell it that way now, too.The houses on Nantucket have names, usually maritime or island themed, like “Cross Rip”, “House of Lords”; we rented one named “Suture Self” (a doctor, I surmise). I found an ancient community cookbook and this recipe is very loosely adapted from one in it. At one time, cranberries were one of the important crops on the island and they are still harvested in September and October. This cobbler is very easy to make. The top is not a roll out crust, but one that you spread over the cranberries. It will bake into a crust that is really delicious!
Makes 1 11 inch cobbler
3 cups fresh raw cranberries (12 ounces)
3/4 cups sugar
3/4 cups chopped almonds
2 whole eggs, beaten
1 teaspoon almond extract
3/4 cup melted butter
1 cup flour
1 cup sugar
1. Butter a pie pan and pour the cranberries into it.
2. Sprinkle 3/4 cup sugar and 3/4 cup chopped almonds over the cranberries.
3. Mix together the eggs, almond extract, melted butter , flour and sugar until smooth.
4. Pour evenly over the cranberries and use a spatula to spread evenly.
5. Bake in a 325 degree oven for about 45 minutes.
6. Serve with ice cream or whipped cream.