Cranberry Cobbler

Filling Crust
3 cups fresh cranberries 2 eggs
¾ cup sugar ¾ cup sugar
½ cup chopped walnuts or pecans ¾ cup flour
¾ cup butter, cut into small pieces

Butter a 10 inch pie plate, spread cranberries over the bottom. Sprinkle with sugar and nuts. Stir together in plate until evenly coated.

Beat eggs in a bowl until light. Gradually add sugar, then flour. Finally, cut in the butter. Combine until smooth. Spread over filling mixture.

Bake at 325 degrees for 45 minutes, until crust is golden brown. Serve warm or cold with whipped cream or ice cream.

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