Christmas Cranberry Cobbler Recipes

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CHRISTMAS COBBLER



Christmas Cobbler image

This Christmas cobbler is a festive combo of apples and cranberries in a spice sauce covered with an oatmeal cookie-flavored crunchy topping! Yummy stuff! Serve with vanilla ice cream.

Provided by mama calandri

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

2 cups baking mix (such as Bisquick®)
1 ½ cups milk
1 cup white sugar
1 (21 ounce) can apple pie filling
2 cups sweetened dried cranberries (such as Craisins®)
¼ cup apple juice
3 cups large-flake oats
1 cup packed brown sugar
½ cup all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons salt
1 ½ cups butter, cubed, at room temperature

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.

Nutrition Facts : Calories 651.4 calories, Carbohydrate 97.4 g, Cholesterol 63.4 mg, Fat 28.1 g, Fiber 4.7 g, Protein 6 g, SaturatedFat 16 g, Sodium 844 mg, Sugar 52.8 g

CRANBERRY COBBLER



Cranberry Cobbler image

Take advantage of fresh cranberries while they're plentiful. This homey creation takes just minutes to make and would be a festive treat throughout the holiday season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 8

6 tablespoons unsalted butter, melted, plus more for pan
1 1/4 cups cranberries, partially thawed if frozen
3/4 cup plus 2 tablespoons sugar, divided
1 cup all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 large egg

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.

Nutrition Facts : Calories 244 g, Fat 10 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g

HOLIDAY CRANBERRY COBBLER



Holiday Cranberry Cobbler image

For a change of pace from pumpkin pie, I prepare this merry berry cobbler at Christmas. Our children, grandchildren and great-grandchild all enjoy it.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 8

1 can (21 ounces) peach pie filling
1 can (14 ounces) whole-berry cranberry sauce
1 package yellow cake mix (regular size)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cold butter, cubed
1 cup chopped nuts
Vanilla ice cream or whipped cream

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.

Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 353mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY COBBLER



Cranberry Cobbler image

This cobbler is perfectly delicious especially when served warm with a scoop of vanilla ice cream. Try it with other fruit (blueberries, rhubarb, or cherries). You can't go wrong with this easy recipe.

Provided by BOBBI SMITH

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

cooking spray
2 ½ cups fresh cranberries
1 ¼ cups white sugar, divided
1 cup all-purpose flour
¾ cup butter, melted
2 eggs

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
  • Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
  • Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
  • Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 46.9 g, Cholesterol 86.7 mg, Fat 18.6 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 11.3 g, Sodium 138.9 mg, Sugar 32.6 g

CHERRY AND CRANBERRY COBBLER



Cherry and Cranberry Cobbler image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 14

2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan
1 3/4 cups all-purpose flour
1/2 cup fine polenta, such as Bob's Red Mill
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
One 10-ounce bag frozen cherries, thawed and drained
One 10-ounce bag frozen cranberries, thawed
2/3 cup light muscovado sugar or light brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest (from 1/2 orange)
1/4 teaspoon kosher salt
Serving suggestion: whipped cream or vanilla ice cream

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 CRANBERRIES



Christmas Cranberries image

Bourbon adds bite to this holiday standby, packed in a small heavy-duty glass storage container with a tight-fitting lid. Wrap in a vintage tea towel or cloth napkin, cinch with ribbon and adorn with small ornaments. -Becky Jo Smith, Kettle Falls, Washington

Provided by Taste of Home

Time 50m

Yield 4 half-pints.

Number Of Ingredients 6

2 packages (12 ounces each) fresh or frozen cranberries, thawed
1-1/2 cups sugar
1 cup orange juice
1/4 cup bourbon
3 teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • In a large saucepan, combine cranberries, sugar, orange juice and bourbon. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop and mixture has thickened, 18-22 minutes., Remove from heat. Stir in vanilla and orange zest. Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY-PECAN COBBLER



Cranberry-Pecan Cobbler image

This recipe came to The Times in a 1999 article by Florence Fabricant in which she argued for replacing the ubiquitous Thanksgiving pie with a cobbler. Why? The pastry stays crisp, there's a greater fruit-to-crust ratio and perhaps most importantly, it's easier. Here, two Thanksgiving favorites - cranberries and pecans - are piled into a baking dish, topped with cornmeal biscuits then baked until golden. (This can be made early in the day and reheated to serve warm. Or it can be frozen, then defrosted and warmed, but is best if not refrigerated overnight.)

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespooons melted unsalted butter
4 1/2 cups cranberries
1/2 cup coarsely chopped pecans
1 1/3 cups light brown sugar
1 1/2 tablespoons flour, plus flour for work surface
1/3 cup fresh orange juice
1/2 teaspoon ground cinnamon
Cornmeal biscuit dough (see recipe)
2 tablespoons granulated sugar
Whipped cream or vanilla ice cream for serving

Steps:

  • Preheat oven to 350 degrees. Use one tablespoon butter to brush a nine-inch square or 10-inch round baking pan one and a half to two inches deep.
  • Combine berries, pecans, sugar, one and a half tablespoons flour, orange juice, cinnamon and remaining butter in a bowl. Transfer mixture to baking dish.
  • On floured work surface pat dough into an eight-inch square about a half-inch thick. Use cutter or knife to cut small rounds, squares or one-inch wide strips of dough and arrange in pattern over cranberry filling. Dust with sugar.
  • Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with whipped cream or ice cream.

CRANBERRY COBBLER



Cranberry Cobbler image

I've not tried this recipe, but it looks like something my Grandma used to make. I am thinking of trying it on Thanksgiving. Adapted from mrfood.com

Provided by kittycatmom

Categories     Dessert

Time 1h10m

Yield 1 9" pie, 6-8 serving(s)

Number Of Ingredients 6

3 cups fresh cranberries
1 1/2 cups sugar, divided
1/2 cup chopped walnuts or 1/2 cup pecans
2 eggs
3/4 cup all-purpose flour
1/2 cup butter, softened and cut into pieces

Steps:

  • Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
  • In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
  • Bake 55 minutes, or until entire crust is brown. Serve hot or cold.

DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER



Debbie Macomber's Five-Minute Cranberry Walnut Cobbler image

I once had a recipe like this from a dear friend, but I misplaced the recipe. I was delighted to see it again in "Debbie Macomberr's Christmas Cookbook." Many will recognize Debbie's name as she is a popular women's writer.

Provided by Lorraine of AZ

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 cups fresh cranberries or 2 1/2 cups frozen cranberries
3/4 cup walnuts, chopped
1/2 cup plus 3/4 cup granulated sugar
2 large eggs
12 talespooons unsalted butter, melted (1-1/2 sticks)
1/4 teaspoon almond extract
1 cup flour
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F. Have ready a 9" pie pan.
  • In pie pan, combine cranberries, walnuts, and 1/2 cup sugar. toss until coated.
  • In a medium bowl, whisk eggs, melted butter, remaining sugar and extract until blended. Fold in flour and salt until combined. Pour the batter over the cranberry mixture. Bake for 40 minutes until crust is golden and fruit bubbles. Transfer to a wire rack to cool.
  • VARIATION; In the summer try this substituting blueberries or strawberries, but cut the sugar added to the fruit in half.

Nutrition Facts : Calories 209.6, Fat 8.5, SaturatedFat 1.1, Cholesterol 46.5, Sodium 38.4, Carbohydrate 29.8, Fiber 2.6, Sugar 14.1, Protein 5

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