Introduction

This crispy cranberry cobbler combines a tart, juicy cranberry filling with a golden, buttery topping that’s perfectly crisp. It’s a straightforward, festive dessert ideal for holidays or whenever you want a cozy comfort treat with bold flavors.

The image shows a dessert served in a white round ramekin with two clear layers: the bottom layer consists of a glossy, deep red berry compote filled with whole berries, while the top layer is a golden-brown, fluffy biscuit topping that looks soft and slightly crumbly with a textured surface. A spoon lifts a portion from the ramekin, revealing the thick, juicy berry filling dripping down and the soft biscuit sitting above it. Fresh berries are scattered around the ramekin on a white marbled surface, adding contrast and depth. In the background, two similar ramekins with the same dessert are visible but slightly out of focus, emphasizing the main dish in front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (about 330g) fresh or frozen cranberries
1 cup (200g) granulated sugar
2 tbsp (16g) all-purpose flour
1 tsp orange zest
1 tsp pure vanilla extract
Pinch of salt
1 cup (120g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 cup (113g) unsalted butter, melted
1 large egg
1/2 tsp baking powder
1/4 tsp salt
2 tbsp coarse sugar (optional, for topping)
Vanilla ice cream or whipped cream (optional, for serving)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish with butter or nonstick spray.
Step 2: In a large mixing bowl, combine cranberries, granulated sugar, flour, orange zest, vanilla extract, and a pinch of salt. Toss until the cranberries are evenly coated.
Step 3: Pour the cranberry mixture evenly into the prepared baking dish and spread it out gently.
Step 4: In a separate bowl, whisk together flour, sugar, baking powder, and salt for the topping.
Step 5: In another small bowl, whisk the egg and melted butter until smooth. Pour the wet ingredients into the dry and mix until just combined, being careful not to overmix.
Step 6: Spoon dollops of the topping over the cranberry mixture. Use a spatula to gently spread it; some cranberries may peek through.
Step 7: Sprinkle coarse sugar evenly over the topping for extra crunch, if using.
Step 8: Bake for 35-40 minutes until the topping is golden brown and the cranberry filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
Step 9: Let the cobbler cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Tips & Variations

Use a 1:1 gluten-free flour blend to make this cobbler gluten-free without losing texture.
Substitute coconut oil or plant-based butter for a dairy-free option; it will still yield a crispy topping.
Swap half the sugar in the filling with light brown sugar for a slightly richer flavor.
In warmer months, switch cranberries for fresh blueberries, cherries, or diced rhubarb.
Add 1/4 cup chopped nuts like pecans or walnuts to the topping for extra crunch and flavor.
Don’t skip the orange zest—it brightens the cranberry’s tartness beautifully.

Storage

Cover leftover cobbler tightly and refrigerate for up to 3 days. To keep the topping crisp, avoid covering it while still hot. For longer storage, freeze individual portions in airtight containers for up to 1 month. Reheat in a 350°F (175°C) oven for 10-12 minutes for best results, or microwave single servings for 30 seconds. If reheating from frozen, thaw overnight in the fridge first.

How to Serve

The image shows a close-up of white ramekins filled with a deep, glossy dark purple fruit filling that looks like cooked cranberries mixed with a thick syrup. On top, there are golden-brown biscuit or cobbler-like biscuit topping pieces with a textured, crispy surface and soft, fluffy inside. One ramekin is being scooped with a spoon, lifting a portion of the warm fruit and biscuit layers, with the syrup dripping slightly. The surrounding area features scattered fresh cranberries on a white marbled texture, adding a fresh and rich contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are best for a juicy, tart filling. Dried cranberries are sweeter and won’t yield the same texture. If using dried, soak them in hot water for 10 minutes and reduce the sugar in the recipe by half.

Can I make the cobbler topping ahead of time?

Yes, you can mix the topping ingredients and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature before spreading over the cranberry filling.