Cranberry Orange Cobbler
This cranberry orange cobbler is a delicious fall and winter dessert and perfect for the holidays. Loaded with a ton of fresh cranberries and featuring an orange flavor throughout, this is the perfect cranberry recipe to serve for dessert at Thanksgiving and Christmas dinner.
Calories:
Ingredients
For the Filling
- 12 cups fresh cranberries rinsed (3-12 oz bags)
- ½ cup sugar
- ½ cup brown sugar, packed
- Zest from 2 oranges
- Juice from 2 oranges, plus ¼ cup pulp in desired
- 2 tsp corn starch
For the Topping
- 1½ cups all purpose flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1½ tsp baking powder
- ½ tsp salt
- 1 stick butter cut into small pieces
- ⅓ cup boiling water
- Additional Topping optional
- ½ tsp cinnamon
- 1 Tbsp sugar
Instructions
- Preheat oven to 375° and lightly spray baking dish with a non stick spray. Set aside.
For the Filling
- Rinse cranberries and place in large mixing bowl .
- Sprinkle sugar, brown sugar, orange zest, orange juice and corn starch over cranberries and stir gently. Let sit for 10 minutes while preparing the flour mixture, stir.
- Pour cranberries into an oval 3 quart or a 9 x 13 baking dish.
For the Topping
- In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
- Using a pastry blender, mix butter into flour mixture until mixture becomes crumbly.
- Pour boiling water into flour mixture and stir until combined.
- Spoon mixture over cranberries and spread gently making sure to cover the cranberries.
For Additional Topping, optional
- In a small bowl, mix cinnamon and sugar together and sprinkle on top of the cobbler.
- Bake uncovered for 40-45 minutes or until topping is cooked thoroughly and has started to brown.
- Remove from oven and let sit for about 10 minutes.
- Serve warm topped with vanilla ice cream.
- Enjoy!
Notes
Storage
- Refrigerate for up to 5 days in an airtight container.
- Freeze an entire cobbler in its original dish for up to 3 months, wrapped in a double layer of plastic wrap and a layer of foil.
- Defrost overnight in the refrigerator if frozen. Then, microwave individual portions at 1-minute intervals or bake the entire cobbler covered at 300 degrees until heated through.
- Cranberries are sold in bags, but do your best to choose bags with no visibly crushed, marred, or discolored cranberries.
- Let your filling sit for at least 10 minutes. This allows the berries to begin macerating and create a juicy filling.
- Cut your butter into small cubes and chill it until ready to use. This ensures the butter is as cold as possible when it is cut into the flour, which yields the best texture.
- Ensure your baking powder is fresh when making this recipe. Old leaveners won't work, and your batter won't rise.
- Your water should be at a full boil, not just hot, before mixing it into the batter ingredients. This fully activates the baking soda and ensures all the ingredients are well mixed.