Cranberry Cobbler with Brown Sugar Pecan Crust Recipe

Introduction

This Cranberry Cobbler with Brown Sugar Pecan Crust is a delightful twist on a classic dessert. Bursting with tart cranberries and a sweet, crunchy topping, it’s perfect for cozy gatherings or holiday celebrations. Serve it warm with vanilla ice cream for an unforgettable treat.

Ingredients

• 24 ounces fresh cranberries, rinsed
• ½ cup sugar
• ½ cup brown sugar
• ¼ cup orange juice
• Zest from 2 oranges
• 2 teaspoons cornstarch
• 1 ½ cups all purpose flour
• ⅓ cup brown sugar
• ⅓ cup sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter (1 stick), cut into small pieces
• ½ cup boiling water
• ¾ cup brown sugar
• ¼ cup all purpose flour
• ¾ cup chopped pecans
• ¼ cup butter, melted

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and spray a 3-quart baking dish with non-stick cooking spray. Set aside.
2. Step 2: In a large bowl, combine rinsed cranberries with sugar, brown sugar, orange zest, orange juice, and cornstarch. Stir gently and let the mixture sit for 10 minutes while you prepare the topping.
3. Step 3: Pour the cranberry filling into the prepared baking dish.
4. Step 4: In a medium bowl, whisk together flour, brown sugar, sugar, baking powder, and salt until combined.
5. Step 5: Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
6. Step 6: Carefully pour the boiling water into the flour mixture and stir until just combined.
7. Step 7: Spoon the cobbler topping over the cranberry filling, gently spreading to cover completely.
8. Step 8: In a small bowl, mix together the brown sugar, flour, chopped pecans, and melted butter until well combined.
9. Step 9: Sprinkle the brown sugar pecan crust evenly over the cobbler topping.
10. Step 10: Bake the cobbler for 55 minutes or until the topping is golden and the filling is bubbly.
11. Step 11: Serve warm with vanilla ice cream or whipped cream for the best experience.

Tips & Variations

• For extra flavor, add a teaspoon of cinnamon or nutmeg to the topping mixture.
• Use fresh oranges for juicing and zesting to maximize citrus aroma.
• Swap pecans for walnuts or almonds if preferred.
• To make it gluten-free, substitute all-purpose flour with a gluten-free blend in the topping and crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or gently in a 350°F oven. The crust may lose some crispness but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used. Allow them to thaw and drain any excess liquid before mixing with the sugars and other ingredients.

Can I prepare this cobbler ahead of time?

Absolutely. You can assemble the cobbler up to a day in advance, cover it tightly, and refrigerate. Let it come to room temperature before baking to ensure even cooking.

Cranberry Cobbler with Brown Sugar Pecan Crust Recipe

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4.5 from 609 reviews

This Cranberry Cobbler with Brown Sugar Pecan Crust is a delightful and festive dessert perfect for showcasing fresh cranberries. Featuring a zesty cranberry filling combined with a tender cobbler topping and a crunchy, sweet pecan crust, this dish offers a beautiful balance of tart, sweet, and nutty flavors. Baked to golden perfection, it’s best served warm with a scoop of vanilla ice cream or whipped topping.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cranberry Filling

• 24 ounces fresh cranberries, rinsed
• ½ cup sugar
• ½ cup brown sugar
• ¼ cup orange juice
• Zest from 2 oranges
• 2 teaspoons cornstarch

Cobbler Topping

• 1 ½ cups all-purpose flour
• ⅓ cup brown sugar
• ⅓ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter (1 stick), cut into small pieces
• ½ cup boiling water

Brown Sugar Pecan Crust

• ¾ cup brown sugar
• ¼ cup all-purpose flour
• ¾ cup chopped pecans
• ¼ cup butter, melted

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and spray a 3-quart baking dish with non-stick cooking spray to prevent sticking. Set it aside while you prepare the ingredients.
2. Prepare Cranberry Filling: Rinse the fresh cranberries thoroughly and place them in a large bowl. Sprinkle the sugar, brown sugar, orange zest, orange juice, and cornstarch over the cranberries. Stir gently to coat evenly and let the mixture sit for 10 minutes, allowing the flavors to meld and the cornstarch to start thickening.
3. Assemble Filling: Pour the cranberry mixture into the prepared baking dish, spreading it out evenly to form the base layer of the cobbler.
4. Make Cobbler Topping: In a medium bowl, whisk together the all-purpose flour, brown sugar, sugar, baking powder, and salt until well combined. Using a pastry blender or two forks, cut the cold butter into the flour mixture until it becomes crumbly with pea-sized pieces. Carefully pour boiling water into the mixture and stir just until combined to form a batter-like topping.
5. Top the Filling: Spoon the cobbler topping over the cranberry filling in the baking dish. Use the back of the spoon to gently spread and cover the cranberries completely, creating an even layer.
6. Prepare Brown Sugar Pecan Crust: In a small bowl, combine the brown sugar, all-purpose flour, chopped pecans, and melted butter. Mix until all ingredients are evenly incorporated.
7. Finish Assembly: Spoon the brown sugar pecan crust mixture evenly over the cobbler topping, distributing it to cover the surface for a crunchy, sweet finish.
8. Bake the Cobbler: Place the baking dish in the preheated oven and bake for 55 minutes or until the topping is golden brown and the cranberry filling is bubbly around the edges.
9. Serve: Remove the cobbler from the oven and let it cool slightly. Serve warm, ideally topped with a scoop of vanilla ice cream or whipped topping for a creamy contrast to the tart berries and crunchy crust. Enjoy!

Notes

• Nutritional values provided are approximate and can vary based on brands and ingredient substitutions.
• Using fresh cranberries is recommended for the best texture and flavor, but frozen cranberries could be substituted if fresh are unavailable; thaw and drain them before use.
• For a dairy-free version, substitute butter with a plant-based alternative.
• To make ahead, assemble the cobbler and refrigerate, then bake just before serving; you may need to add a few extra minutes to the baking time if baking from cold.
• Can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Keywords: Brown Sugar Pecan Crust, Cranberry Cobbler, Cranberry Orange Cobbler