Description
A warm, spiced holiday cobbler filled with tart cranberries, sweetened with brown sugar, and topped with a golden, buttery biscuit crust. Perfect for Thanksgiving, Christmas, or any winter gathering.
Ingredients
Cranberry Filling:
- 4 cups fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp orange zest
- ½ cup orange juice
Cobbler Topping:
- 1 cup (125 g) all-purpose flour
- 2 tbsp granulated sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, cold and cubed
- ⅓ cup (80 ml) milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch baking dish.
- In a saucepan, combine cranberries, sugars, cornstarch, spices, orange zest, and juice. Cook over medium heat until cranberries begin to burst and mixture thickens, about 8–10 minutes. Pour into prepared baking dish.
- In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and vanilla just until combined.
- Drop spoonfuls of dough over cranberry mixture. It doesn’t need to cover completely—gaps are fine.
- Bake for 30–35 minutes, until topping is golden and filling is bubbly.
- Cool slightly before serving warm.
Notes
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Swap half the cranberries with apples or pears for a milder flavor.
- Add chopped pecans or walnuts to the topping for crunch.
- Best enjoyed fresh but leftovers keep covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cobbler
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg
