Apple Cranberry Cobbler
A warm and comforting apple cranberry cobbler with a sweet, slightly crisp topping, perfect for any occasion.
Equipment
- 9x13 inch baking dish
- Large bowl
- Medium bowl for dry ingredients
- Medium bowl for topping
Ingredients
Fruit Filling
- 5 medium apples a mix of tart Granny Smith and sweet Honeycrisp recommended
- 1.5 cups cranberries fresh or frozen
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp orange zest optional
- 2 tbsp orange juice
Cobbler Topping
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup milk whole, 2%, or dairy-free alternative
- 0.5 cup unsalted butter melted
Instructions
- Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish.
- In a large bowl, toss sliced apples and cranberries together.5 medium apples
- In a smaller bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and optional orange zest.5 medium apples
- Pour the dry sugar mixture over the fruit and toss gently to coat.5 medium apples
- Stir in the orange juice.5 medium apples
- Pour the fruit mixture into the prepared baking dish and spread evenly.5 medium apples
- In another medium bowl, whisk together the flour, granulated sugar, baking powder, and salt for the topping.5 medium apples
- Pour in the milk and stir until just combined. Do not overmix.5 medium apples
- Gently pour the melted butter into the topping batter and give it a quick stir.5 medium apples
- Carefully pour the cobbler topping evenly over the fruit mixture.5 medium apples
- Bake for 40-50 minutes, or until the topping is golden brown and the fruit is bubbling.
Notes
Serve warm with vanilla ice cream, whipped cream, or heavy cream. Can be prepped a day in advance. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.