Cranberry-Pecan Cobbler

Ingredients

• 3 tablespooons melted unsalted butter
• 4 ½ cups cranberries
• ½ cup coarsely chopped pecans
• 1 ⅓ cups light brown sugar
• 1 ½ tablespoons flour, plus flour for work surface
• ⅓ cup fresh orange juice
• ½ teaspoon ground cinnamon
• Cornmeal biscuit dough
• 2 tablespoons granulated sugar
• Whipped cream or vanilla ice cream for serving

Preparation

1. Preheat oven to 350 degrees. Use one tablespoon butter to brush a nine-inch square or 10-inch round baking pan one and a half to two inches deep.
2. Combine berries, pecans, sugar, one and a half tablespoons flour, orange juice, cinnamon and remaining butter in a bowl. Transfer mixture to baking dish.
3. On floured work surface pat dough into an eight-inch square about a half-inch thick. Use cutter or knife to cut small rounds, squares or one-inch wide strips of dough and arrange in pattern over cranberry filling. Dust with sugar.
4. Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with whipped cream or ice cream.