Cranberry Cobbler with Brown Sugar Pecan Crust Recipe
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.
- 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
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
- 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.
- 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.
- Assemble Filling: Pour the cranberry mixture into the prepared baking dish, spreading it out evenly to form the base layer of the cobbler.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
