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Cranberry Orange Cobbler

Course Cobbler, Dessert, Sweets
Author Terri


For the Filling

  • 12 cups fresh cranberries rinsed (3-12 oz bags)
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • Zest from 2 oranges
  • Juice from 2 oranges, plus 1/4 cup pulp in desired
  • 2 tsp corn starch

For the Topping

  • cups all purpose flour
  • cup brown sugar
  • cup sugar
  • tsp baking powder
  • ½ tsp salt
  • 1 stick butter cut into small pieces
  • cup boiling water
  • Additional Topping optional
  • 1/2 tsp cinnamon
  • 1 Tbsp sugar


  1. Preheat oven to 375° and lightly spray baking dish with a non stick spray. Set aside.

For the Filling

  1. Rinse cranberries and place in large mixing bowl .
  2. 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.

  3. Pour cranberries into an oval 3 quart or a 9 x 13 baking dish.

For the Topping

  1. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
  2. Using a pastry blender, mix butter into flour mixture until mixture becomes crumbly.
  3. Pour boiling water into flour mixture and stir until combined.
  4. Spoon mixture over cranberries and spread gently making sure to cover the cranberries.

For Additional Topping, optional

  1. In a small bowl, mix cinnamon and sugar together and sprinkle on top of the cobbler.
  2. Bake uncovered for 40-45 minutes or until topping is cooked thoroughly and has started to brown.
  3. Remove from oven and let sit for about 10 minutes.
  4. Serve warm topped with vanilla ice cream.
  5. Enjoy!