Introduction

This Crispy Cranberry Cobbler is a delightful dessert that perfectly balances tart cranberries with a sweet, golden topping. It’s easy to prepare and makes a wonderful treat for any occasion, especially during the holiday season.

A close-up of a white ceramic ramekin filled with a two-layer dessert: the bottom layer is a glossy, deep red cranberry sauce with whole cranberries visible, topped by a golden, crumbly biscuit crust with a rough, baked texture. A spoon lifts a portion, showing the contrast between the dark, juicy cranberry filling and the light, fluffy biscuit topping. In the background, there are other ramekins with the same dessert and fresh cranberries scattered on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fresh or frozen cranberries (about 330g)
1 cup granulated sugar
2 tbsp all-purpose flour
1 tsp orange zest
1 tsp pure vanilla extract
Pinch of salt
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg
1/2 tsp baking powder
1/4 tsp salt
2 tbsp coarse sugar (optional, for topping)
Vanilla ice cream or whipped cream (optional, for serving)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish with butter or nonstick spray.
Step 2: In a large mixing bowl, combine cranberries, 1 cup granulated sugar, 2 tablespoons flour, orange zest, vanilla extract, and a pinch of salt. Toss until the cranberries are evenly coated.
Step 3: Pour the cranberry mixture evenly into the prepared baking dish and spread out gently.
Step 4: In a separate bowl, whisk together 1 cup flour, 1/2 cup sugar, baking powder, and 1/4 teaspoon salt for the topping.
Step 5: In another small bowl, whisk the egg and melted butter until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
Step 6: Spoon dollops of the topping over the cranberry mixture and gently spread. Allow some cranberries to peek through for a rustic look.
Step 7: Sprinkle coarse sugar evenly over the topping for extra crunch, if using.
Step 8: Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, tent the dish with foil for the last 10 minutes of baking.
Step 9: Let the cobbler cool for 10-15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream if desired.

Tips & Variations

For a citrus boost, add a tablespoon of fresh orange juice to the cranberry mixture.
Use frozen cranberries straight from the freezer—no need to thaw—for easier prep.
Swap coarse sugar topping for chopped nuts like pecans or walnuts for added texture.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until warmed through. The topping might lose some crispness when refrigerated but will still be delicious.

How to Serve

The image shows a close-up of a white ramekin filled with a deep red, glossy berry cobbler topped with golden brown, fluffy biscuit pieces. The bottom layer is a thick, juicy mix of whole and crushed dark red berries with a syrupy texture, shining and dripping slightly over the edge. The top layer is crumbly and golden, with crispy, browned edges and a soft, airy inside. A spoon lifts a large scoop from the ramekin, displaying the contrast between the rich berry filling and light biscuit topping. In the background, more ramekins with similar cobbler sit on a white marbled surface, scattered with whole fresh berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this cobbler?

Yes, frozen cranberries work perfectly. There’s no need to thaw them before mixing; this helps keep the filling fresh and prevents it from becoming too watery.

What can I serve with cranberry cobbler?

This cobbler is wonderful served warm with vanilla ice cream, whipped cream, or even a drizzle of heavy cream to complement the tartness of the cranberries.