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Easy Cranberry Cobbler Recipe

Cranberry cobbler recipe.

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5 from 1 review

This quick and easy cobbler recipe has a slightly cakey texture with crisp, salty edges from the melted butter. It's topped with tart and tangy sugared cranberries - and you can use fresh or frozen cranberries.

Ingredients

Units Scale
  • 1 1/4 cups of cranberries, partially thawed if frozen
  • 3 tablespoons granulated white sugar, for cranberries
  • 1/3 cup salted butter
  • 1/2 cup granulated white sugar
  • 3/4 cup of all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup milk of choice

Instructions

  1. Preheat oven to 350°F. Rinse cranberries and let them partially thaw if using frozen. 
  2. In a mixing bowl, mix the dry ingredients including 1/2 cup sugar, flour, baking powder, and salt. 
  3. Pour in the milk and whisk to combine until smooth. The batter will have a thin consistency.
  4. Add butter to the baking dish or cast iron skillet and place in the oven to melt. Once melted, remove the baking dish. Pour the batter over the butter. Do not stir.
  5. Toss cranberries with 3 tablespoons granulated sugar until fully coated. Top the batter with sugared cranberries. Do not stir.
  6. Return the baking dish to the oven and bake the cobbler for 45-60 minutes at 350, or until the edges are crisp and dark golden brown and the top has a golden brown color. 
  7. Allow the cobbler to cool in the baking dish for 10 minutes before enjoying. Serve with vanilla ice cream or whipped cream if desired. 
  8. Store at room temperature for 1-2 days or in the fridge for up to 5 days.