Crispy Cranberry Cobbler (Print Version)

A festive dish with tart cranberries under a golden, buttery, crisp topping, perfect for holiday gatherings.

# Ingredient List:

→ 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 topping

→ For Serving

14 - Vanilla ice cream or whipped cream, optional

# How-To Steps:

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 a 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, being careful not to 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.

# Helpful Tips:

01 -
  • The cranberries stay bright and tangy instead of turning into jam, which means you actually taste the fruit.
  • That topping is impossibly easy to make and somehow tastes buttery and crispy at the same time.
  • It's the kind of dessert that looks fancy enough for a holiday table but casual enough to throw together on a Tuesday.
02 -
  • Don't thaw frozen cranberries before using them; they hold their shape better and the extra moisture from thawing can make your filling watery.
  • The filling will seem thin when you first pull it from the oven, but it thickens as it cools because the flour and heat work together to gel the berry juices.
03 -
  • Use orange zest, not juice, because the oils in the zest add flavor without watering down your filling.
  • If you want an even crispier topping, brush it with a tiny bit of egg wash before baking—it'll turn mahogany and gorgeous.
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