Crispy Cranberry Cobbler (Printable Version)

Tart cranberries with a golden buttery topping, perfect for holidays

# What You'll Need:

→ Cranberry Filling

01 - 3 cups fresh or frozen cranberries
02 - 1 cup granulated sugar
03 - 2 tablespoons all-purpose flour
04 - 1 teaspoon orange zest
05 - 1 teaspoon pure vanilla extract
06 - Pinch of salt

→ Crispy Topping

07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 cup unsalted butter, melted
10 - 1 large egg
11 - 1/2 teaspoon baking powder
12 - 1/4 teaspoon salt
13 - 2 tablespoons coarse sugar, optional

→ For Serving

14 - Vanilla ice cream or whipped cream, optional

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a 9-inch square baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine cranberries, 1 cup granulated sugar, 2 tablespoons flour, orange zest, vanilla extract, and pinch of salt. Toss until cranberries are evenly coated.
03 - Pour the cranberry mixture into the prepared baking dish and spread evenly.
04 - In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt.
05 - In another small bowl, whisk together the egg and melted butter until smooth. Pour into the dry ingredients and mix until just combined; do not overmix.
06 - Drop spoonfuls of the topping over the cranberries and gently spread. Some cranberries may remain visible.
07 - Sprinkle with coarse sugar for extra crunch, if desired.
08 - Bake for 35 to 40 minutes until the topping is golden brown and the filling bubbles at the edges. If the topping browns too quickly, tent with foil for the last 10 minutes.
09 - Let cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

# Additional Tips::

01 -
  • The topping turns impossibly crispy and buttery while the filling stays tart-sweet and jammy, giving you two textures in every spoonful.
  • It comes together faster than pie but tastes like you spent hours in the kitchen, making it your secret weapon for impressing people.
02 -
  • Frozen cranberries work just as well as fresh, but they take a few extra minutes to bake since they need time to thaw and release their juices.
  • The filling will seem thin when you first bake it, but it thickens as it cools, so resist the urge to add extra flour or you'll end up with a gummy texture.
03 -
  • Let the baking dish cool on the counter for at least 10 minutes before serving, even though it's tempting to dig in right away, because the filling sets properly and tastes better when it's not piping hot.
  • Make this dessert in the morning and reheat it gently in a 300°F oven for about 10 minutes if you're serving it later, and it will taste almost as good as fresh.
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