Description
This spiced cranberry cherry cobbler pairs sweet cherries and tart cranberries with a buttery biscuit topping flavored with cinnamon, nutmeg, and orange zest. Cook the fruit filling on the stovetop, add the easy homemade biscuit topping, and bake. Serve warm with vanilla ice cream for a cozy fall or winter dessert.
Ingredients
Filling
- 2 and 1/2 cups (300g) fresh or frozen cranberries (do not thaw)
- 5 cups (about 700g) fresh or frozen pitted sweet cherries (do not thaw)
- 2/3 cup (133g) granulated sugar
- 3 Tablespoons (23g) cornstarch
- 2 Tablespoons (30g/ml) orange juice
- 1 teaspoon pure vanilla extract
- pinch of salt
Biscuit Topping
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon fresh orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, very cold and cubed
- 1/2 cup (120g/ml) buttermilk, cold
- for topping before baking: 2 Tablespoons buttermilk + coarse sugar
Instructions
- Tip before you begin: You need orange juice for the filling and orange zest for the topping. Zest the orange first and set the zest aside, then juice it. It’s difficult to zest a cut orange!
- Preheat the oven to 375°F (190°C). Lightly grease a 10-inch round or square baking pan that is at least 3 inches deep, or any 3–3.5-quart baking dish.
- Make the filling: Combine the cranberries, cherries, and sugar in a large saucepan over medium heat. Cook, stirring, until the fruit begins to release its juices, about 5 minutes. In a small bowl, combine the cornstarch and orange juice, plus a Tablespoon of the cooking juices, stirring with a fork until cornstarch is dissolved. Pour into the saucepan with the fruit. Continue cooking, stirring, until the filling has thickened and is bubbling around the edges, about 7–8 more minutes. Remove from heat, then stir in the vanilla and salt. Pour into the prepared baking dish and set aside.
- Make the topping: In a large bowl, whisk together the flour, brown sugar, baking powder, orange zest, cinnamon, nutmeg, and salt. It’s ok if there are still some brown sugar lumps. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the 1/2 cup (120g/ml) buttermilk, and gently stir until evenly combined. You may need to use your hands to combine it all. The dough should be slightly sticky; if it’s too dry, add 1 more Tablespoon of buttermilk.
- Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm fruit filling. There’s no special trick to this—just flatten the dough in sections and cover most of the fruit. It’s supposed to look rustic. Lightly brush the top of the biscuit dough with remaining buttermilk, then sprinkle with coarse sugar.
- Bake for 35–40 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
- Remove the cobbler from the oven and set the pan on a cooling rack. Cool for at least 5 minutes before serving. Serve warm with vanilla ice cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Make-Ahead & Freezing Instructions: For the best rise and texture, prepare the biscuit topping just before baking. You can make the filling ahead, cool it, cover it, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw frozen filling overnight in the refrigerator. Reheat the filling on the stove until warm before transferring to your baking dish, topping with freshly made biscuit dough, and baking as directed. You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
- Special Tools (affiliate links): 10-inch Round Baking Pan (or any 3–3.5-qt baking dish) | Saucepan | Silicone Spatula | Glass Mixing Bowl | Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
- Milk: Buttermilk is our favorite for its richness and tang, but you can use whole milk or nondairy milk in the dough and for brushing the topping. Whichever milk you use, make sure it’s cold!