Description
This Crispy Cranberry Cobbler is a perfect blend of tart cranberries and a buttery, golden topping, baked to perfection for a comforting and festive dessert. Sweetened with sugar and brightened with orange zest and vanilla, it offers a delightful balance of flavors with a crunchy finish, great served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Cranberry Filling
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon orange zest
- 1 teaspoon pure vanilla extract
- Pinch of salt
Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons coarse sugar (optional)
Serving Suggestion
- Vanilla ice cream or whipped cream
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish with butter or nonstick spray to prevent sticking.
- Mix Cranberry Filling: In a large mixing bowl, combine the fresh or frozen cranberries, 1 cup granulated sugar, 2 tablespoons of all-purpose flour, orange zest, vanilla extract, and a pinch of salt. Toss all ingredients together until the cranberries are evenly coated, ensuring a flavorful filling.
- Assemble Filling in Dish: Pour the cranberry mixture evenly into the prepared baking dish, spreading it out so it cooks uniformly.
- Prepare Dry Topping Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup granulated sugar, baking powder, and 1/4 teaspoon salt to create the dry base for the topping.
- Combine Wet Topping Ingredients: In another small bowl, whisk together the large egg and melted unsalted butter until smooth. Pour this wet mixture into the dry ingredients and mix until just combined; avoid overmixing to keep the topping tender and crumbly.
- Add Topping to Cranberries: Drop spoonfuls of the prepared topping mixture over the cranberry filling in the baking dish. Gently spread the topping with the back of a spoon, but leave some cranberries visible for an appealing look and texture contrast.
- Add Optional Coarse Sugar: Sprinkle the coarse sugar evenly over the topping to add extra crunch and sparkle once baked, if desired.
- Bake Until Golden: Place the cobbler in the oven and bake for 35 to 40 minutes, until the topping is beautifully golden brown and you see the cranberry filling bubbling around the edges. If the topping browns too quickly, tent the cobbler loosely with foil during the last 10 minutes to prevent burning.
- Cool and Serve: Let the cobbler cool for 10 to 15 minutes after baking to allow the filling to set slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious finish.
Notes
- You can use fresh or frozen cranberries; if using frozen, do not thaw before mixing.
- Orange zest adds a lovely citrus aroma, but you can substitute with lemon zest if preferred.
- Coarse sugar topping is optional but adds a pleasing crunch and sweetness contrast.
- To make this dessert ahead, assemble it and refrigerate overnight before baking, adding a few extra minutes to the bake time.
- Use unsalted butter to control salt levels in the cobbler.
- Serve the cobbler warm for best texture and flavor with ice cream or whipped cream.
