Cranberry Cobbler
Yields:
10
Jump to recipeTart berries meet a sweet crumbly crust for the perfect end to Thanksgiving dinner.
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Ingredients
Cranberry Pear Cobbler Filling
- 4 cups
fresh or frozen cranberries
- 1 lb.
large pears or apples (about 2), peeled and cut into 1/2-in. pieces
- 2 tsp.
finely grated orange zest
- 1 oz.
fresh orange juice
- 1 Tbsp.
grated peeled fresh ginger
- 2 Tbsp.
cornstarch
Cobbler Topping
- 1 1/2 cups
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 3 Tbsp.
granulated sugar
- 4 Tbsp.
(1/2 stick) unsalted butter
- 1/2 cup
plus 2 Tbsp buttermilk, divided
- 1 Tbsp.
turbinado sugar
Directions
Cranberry Pear Cobbler Filling
- Step 1Toss together all ingredients, then pour into baking dish and top as desired.
Cobbler Topping
- Step 1In large bowl, whisk together flour, baking powder, salt, and granulated sugar. Add butter and rub between fingers until mixture resembles fine breadcrumbs.
- Step 2Gradually add 1/2 cup buttermilk to flour mixture, stirring with large fork until just combined (do not overmix). Drop large spoonfuls of batter on top of fruit. Brush with remaining 2 tablespoons buttermilk and sprinkle with turbinado sugar. Bake at 375°F until fruit filling is tender and top is golden brown, 65 to 75 minutes.
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