Christmas Cobbler Recipes

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

CHRISTMAS COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix baking mix, milk, and white sugar together in a bowl until it reaches a cake batter-like consistency. Set aside.
• Mix apple pie filling, sweetened dried cranberries, and apple juice together in another bowl.
• Combine oats, brown sugar, flour, cinnamon, and salt in a bowl. Mix in butter to a crumbly texture with some unmixed butter chunks. Set topping aside.
• Pour baking mix mixture into the prepared pan until half full. Add fruit mixture and spread out from the center.
• Bake in the preheated oven until starting to brown, about 45 minutes. Remove from the oven and sprinkle topping over cobbler while hot. Return to the oven and bake until browned, about 15 minutes more. Serve hot or cold.

APPLE CIDER COBBLER

Steps:

• For the apple filling: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish.
• Combine the apples, sugar, apple cider, cinnamon, nutmeg, lemon zest and juice in a Dutch oven or large saucepan over medium heat. Cook until the apples begin to soften, 5 to 10 minutes. Remove from the heat, then add the butter, cornstarch, vanilla and salt. Pour into the prepared dish.
• For the topping: Mix the baking mix, buttermilk, sugar and melted butter in a medium bowl and whisk to combine. Spoon the topping over the apple mixture with an ice cream scoop. Bake until the top is golden brown and the edges are bubbly, 35 to 40 minutes. Serve warm with ice cream, if desired.

EASY COBBLER

Steps:

• Melt butter in 9x13 baking dish.
• Mix in flour, milk, sugar, and baking powder.
• Dollop pie filling on top.
• Bake at 350 degrees for 30 minutes or until brown.

HOLIDAY CRANBERRY COBBLER

Steps:

• Combine pie filling and cranberry sauce. Spread in an ungreased 13x9-in. baking dish. In a large bowl, combine the cake mix, cinnamon and nutmeg; cut in butter until crumbly. Stir in nuts; sprinkle over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center of cake comes out clean. Serve warm with ice cream or whipped cream.

CRANBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
• Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.