This mini cranberry cobbler recipe serves up single-serve plates of holiday deliciousness. Sweet, tangy cranberry filling is topped with classic cobbler topping to create one of the best holiday desserts you’ll ever make.
I love cobblers for any event. I love to bring a fresh peach cobbler to outdoor parties and potlucks or serve up an old-fashioned apple cobbler for dessert after dinner. I’ve taken that love of cobblers and created a delicious cranberry version for the holidays that’s as much fun to serve as it is to eat. These single-serve cranberry cobblers are full of sweet, tangy holiday flavor, and their miniature package makes them so adorable!
Why You’ll Love This Cranberry Cobbler
- Simple Ingredients: This recipe uses simple ingredients found in any kitchen or grocery store.
- Easy: This is a simple recipe that only takes a few minutes of prep and about 45 minutes in the oven.
- Classic Holiday Flavor: The sweet, tangy cranberry filling and brown sugar pecan crust create a classic holiday flavor profile.
- So Much Fun: These are single-serve cobblers, so they’re as adorable and festive as they are delicious.
Ingredients
Cranberry Filling
- Fresh Cranberries: Fresh cranberries give the filling its tangy punch.
- Sugar and Brown Sugar: These combine to add sweetness to the filling.
- Orange Juice: Orange juice adds citrus to create a classic holiday flavor profile.
Cobbler Topping
- Flour: Flour is the base for the classic cobbler topping.
- Sugar and Brown Sugar: These give the topping its sweetness and help it brown.
- Butter: Butter adds richness to the topping and helps bind it together.
Brown Sugar Pecan Crust
- Pecans: Chopped pecans make the crust crunchy and add an earthy flavor.
- Brown Sugar: Brown sugar sweetness the crust.
- Flour: A bit of flour binds the crust together.
- Butter: Melted butter adds richness and works with the flour to bind the crust ingredients together.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Walnuts: Walnuts work very well in place of pecans.
- Frozen Cranberries: Frozen cranberries work equally well for the filling.
- Gluten-Free: Use a 1:1 gluten-free flour to make gluten-free cobblers.
How to Make This Mini Cranberry Cobbler Recipe
Filling
1: Preheat the oven to 375 degrees and place nine 4 ½-inch round disposable paper baking cake pans on a baking sheet. Lightly spray them with non-stick cooking spray and set aside.
2: Stir all the cranberry filling ingredients together in a large bowl. And let them sit for 10 minutes. Then, pour the filling into the prepared cake pans.
Cobbler Topping
1: Whisk the dry ingredients in a medium bowl. Then, cut the cold butter into the mixture with two fork or a pastry cutter until crumbly.
2: Pour boiling water into the mixture and stir until combined. Then, spoon the topping over the cranberries and gently spread it into a uniform layer.
Brown Sugar Pecan Topping
1: Mix all the pecan topping ingredients in a small bowl. Then, spoon the mixture over the cobbler topping evenly.
2: Bake the cobblers for 35 to 45 minutes and enjoy!
Hint
Wash and rinse your cranberries just before using them. It’s never a good idea to rinse any kind of berries after you buy them. They mold too easily.
Storage
Refrigerate any leftover mini cranberry cobblers covered for up to 4 days. For longer storage, wrap them in a double layer of plastic wrap and a layer of foil. Then, freeze them for up to 2 months.
Defrost in the refrigerator overnight and microwave at 30-second intervals to reheat.
What to Serve with Mini Cranberry Cobblers
Serve these mini cobblers with other holiday treats as part of a larger dessert table. Sweets like Christmas sugar cookies, mini brownie cakes, and Christmas crack toffee are all great options.
Tips
- Never wash any berries when you bring them home from the store. Berries mold incredibly quickly when exposed to moisture. Instead, wash them just before using them.
- To save time, prepare the cobbler topping while the cranberry mixture macerates.
- Cut the butter into small pieces before doing anything else. Then, place it back in the refrigerator so it’s as cold as possible when you cut it into the flour.
Frequently Asked Questions
There’s no need to defrost cranberries if you choose to use frozen ones in this recipe. In fact, in most recipes, frozen cranberries can be used while still frozen. You will need to add a little more cornstarch to the cranberries.
Yes. Pouring boiling water into the mixture helps it mix together more quickly and activates the baking powder more quickly, giving your cobbler a nice, fluffy texture.
The texture of the filling should be tender but firm. The goal of this cobbler isn’t to fill it with cranberry sauce. Rather, it should have plump, firm, soft cranberries.
Try This Mini Cranberry Cobbler Recipe Today
If you’re looking for a festive, delicious treat this holiday season, you can’t go wrong with this mini cranberry cobbler recipe. It’s delicious and easy to make, and it’s single-serve packaging makes it an adorable addition to any holiday table. Give this recipe a try, and I know you’ll fall in love with it.
More Delicious Cranberry Recipes You’ll Enjoy
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it you to favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Mini Cranberry Cobbler
Ingredients
Cranberry Filling
- 24 ounce fresh cranberries, rinsed
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ cup orange juice
- Zest from 2 oranges
- 2 teaspoons cornstarch
Cobbler Topping
- 1 ½ cups all purpose flour
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, 1 stick, cut into small pieces
- ½ cup boiling water
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375° and place (9) 4½-inch round disposable paper baking cake pans on a baking sheet. Lightly spray with non-stick cooking spray. Set aside.
Cranberry Filling
- Rinse cranberries and place in a large bowl.
- Sprinkle sugar, brown sugar, orange zest, orange juice, and cornstarch over cranberries. Stir gently and let sit for 10 minutes while preparing the flour mixture.
- Pour cranberries into the prepared paper baking pans.
Cobbler Topping
- In a medium bowl, whisk flour, brown sugar, sugar, baking powder and salt together until combined.
- Using a pastry blender, or two forks, mix butter into flour mixture until crumbly.
- Pour boiling water into the flour mixture. Stir until combined.
- Spoon topping mixture over cranberries and gently spread making sure to cover the cranberries completely.
Brown Sugar Pecan Topping
- In a small bowl add all the brown sugar pecan crust ingredients. Stir to combine.
- Spoon brown sugar pecan mixture evenly over each cobbler topping.
- Bake for 35 – 45 minutes.
- Serve warm with a scoop of vanilla ice cream or whipped topping and enjoy.
Notes
- Never wash any berries when you bring them home from the store. Berries mold incredibly quickly when exposed to moisture. Instead, wash them just before using them.
- To save time, prepare the cobbler topping while the cranberry mixture macerates.
- Cut the butter into small pieces before doing anything else. Then, place it back in the refrigerator so it’s as cold as possible when you cut it into the flour.
Nutrition
Leave a Reply