Welcome the cozy warmth of autumn with this Cranberry Cobbler with Brown Sugar Pecan Crust. Loaded with fresh tart cranberries enhanced by vibrant orange zest and juice, this dessert beautifully balances sweet and tangy flavors beneath a rich, crumbly topping infused with buttery browned sugar and crunchy pecans. Every bite bursts with juicy fruit and a satisfying nutty crunch that makes this dessert truly unforgettable.
This classic American dessert is perfect for holiday gatherings or simply when you crave a comforting treat. The layers of tart cranberry filling and a golden, pecan-studded crust pair amazingly well with a scoop of creamy vanilla ice cream for a truly indulgent finish.
- Combines tart fresh cranberries and bright orange zest for a lively filling.
- The buttery brown sugar pecan crust adds irresistible crunch and flavor contrast.
- Simple to prepare yet impressive enough for holiday or special occasion desserts.
- Pairs beautifully with vanilla ice cream or whipped cream for added richness.
Ingredients
- Fresh cranberries: 24 ounces of vibrant, tart cranberries that provide the signature tangy base for this cobbler.
- Sugar: ½ cup granulated sugar to balance the cranberries’ natural tartness with sweetness.
- Brown sugar: ½ cup brown sugar adds deep caramel notes and enhances the filling’s warmth.
- Orange juice: ¼ cup freshly squeezed juice lends brightness and moisture to the filling.
- Orange zest: Zest from 2 oranges infuses aromatic citrus oils for a fragrant pop of flavor.
- Cornstarch: 2 teaspoons used as a thickening agent to give the filling a luscious, syrupy texture.
- All-purpose flour: 1 ½ cups to form the base of the cobbler topping for structure and a tender crumb.
- Brown sugar (topping): ⅓ cup brown sugar to add sweetness and subtle molasses depth to the topping.
- Granulated sugar (topping): ⅓ cup sugar balances sweetness in the cobbler crust.
- Baking powder: 1 ½ teaspoons to help the cobbler topping become light and fluffy while baking.
- Salt: ½ teaspoon enhances all the flavors and balances sweetness in the dough.
- Butter: ½ cup (1 stick), chilled and cut into small pieces to create a crumbly, flaky topping texture.
- Boiling water: ½ cup to help bring the dough together smoothly and tenderly.
- Brown sugar (pecan crust): ¾ cup packed brown sugar adds caramel richness to the crunchy pecan crust.
- All-purpose flour (pecan crust): ¼ cup flour binds the brown sugar and chopped pecans together for the top crust.
- Chopped pecans: ¾ cup adds nutty crunch and a toasty element to the crust.
- Butter (pecan crust): ¼ cup melted butter binds the crust ingredients and enriches flavor.
Instructions
- Prepare the Baking Dish
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Preheat your oven to 375°F and generously coat a 3-quart baking dish with non-stick cooking spray. This ensures easy release after baking and prevents sticking, providing a clean presentation.
- Mix the Cranberry Filling
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Rinse the fresh cranberries under cool water and place them in a large mixing bowl. Sprinkle with the granulated sugar, brown sugar, orange zest, cornstarch, and pour in the orange juice. Gently stir to coat evenly, allowing the mixture to sit for 10 minutes to meld the flavors and let the juices slightly release, which will create a luscious filling.
- Transfer Filling to Dish
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Pour the cranberry mixture into the prepared baking dish, spreading it evenly. This forms the juicy base of the cobbler and ensures each bite is bursting with tart, citrus-infused berries.
- Prepare the Cobbler Topping
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In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt until thoroughly combined. The dry ingredients create the structure and sweetness for the topping.
- Incorporate Butter into Topping
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Using a pastry blender or two forks, cut the cold butter pieces into the dry flour mixture until the texture resembles coarse crumbs. This step is essential for creating a tender, flaky crust as the butter melts during baking.
- Combine Topping Ingredients
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Carefully pour the boiling water into the crumbly flour mixture, stirring just until combined. The hot water helps bring the topping dough together and enables a soft yet structured texture once baked.
- Apply Cobbler Topping Over Filling
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Spoon the dough evenly over the cranberry filling, gently spreading to cover the berries completely. This layering seals in the filling’s juices while forming a golden crust during baking.
- Prepare Brown Sugar Pecan Crust
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In a small bowl, stir together brown sugar, flour, chopped pecans, and melted butter until fully combined. This mixture will create a sweet, nutty crust that adds delightful crunch and depth to the topping.
- Top the Cobbler
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Evenly spoon the brown sugar pecan mixture over the cobbler topping, distributing the nuts and sugar uniformly for a beautifully textured finish that crisps up during baking.
- Bake Until Golden
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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 bubbling. Baking melds the layers and develops rich, caramelized flavors perfect for serving warm.
- Serve and Enjoy
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Remove the cobbler from the oven and allow it to cool slightly before serving. For an indulgent touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream that complements the tart-sweet flavors.
- The filling is naturally tart, so letting the cranberry mixture sit before baking enhances sweetness.
- Use fresh cranberries for the best texture; frozen may release excess water during baking.
- The brown sugar pecan crust provides texture contrast and caramel flavors that elevate this simple cobbler.
Storage Tips
Store any leftover cranberry cobbler tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven to regain the crisp topping and warm filling before serving.
Serving Suggestions
This cobbler pairs wonderfully with creamy vanilla ice cream or freshly whipped cream. Add a sprinkle of toasted pecans on top to enhance the nutty flavors and garnish with a twist of fresh orange zest for extra aroma.
- For even baking, spread the topping and pecan crust layers gently but fully cover the filling.
- Use cold butter cut into small pieces for a tender, flaky cobbler topping texture.
- If preferred, substitute pecans with walnuts or almonds for a different nutty profile.
FAQs
- Can I make this cobbler ahead of time?
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Yes, you can assemble it a few hours in advance and refrigerate before baking. Just add a few extra minutes to baking time if baking cold.
- Can frozen cranberries be used?
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Fresh cranberries are best for texture. Frozen cranberries tend to release more water and may thin the filling.
- How do I know when the cobbler is done?
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The topping should be golden brown and the filling bubbling around the edges, indicating it is cooked through.
- Can I substitute another nut for pecans?
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Yes, walnuts or almonds can be used for a different flavor and similar texture in the crust.
- Is this cobbler gluten-free?
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No, it contains all-purpose flour. For gluten-free, substitute with a gluten-free flour blend suitable for baking.
- Can I make the topping without boiling water?
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The boiling water helps bring the topping together. Using warm water could work but may change the texture slightly.
- What’s the best way to serve leftovers?
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Reheat gently in a low oven to keep the crust crisp and filling warm. Serve with fresh cream or ice cream.
Cranberry Cobbler Brown Sugar Crust
Equipment
- 1 3-quart baking dish sprayed with non-stick cooking spray
- 1 medium bowl
- 1 large bowl
- 1 small bowl
- 1 pastry blender or two forks
Ingredients
- 24 ounces fresh cranberries rinsed
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup orange juice
- Zest of 2 oranges
- 2 teaspoons cornstarch
- 1½ cups all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1½ teaspoons 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 melted butter
Instructions
- Preheat oven to 375°F and spray a 3-quart baking dish with non-stick cooking spray.
- Rinse cranberries and place them in a large bowl.
- Sprinkle granulated sugar, brown sugar, orange zest, orange juice, and cornstarch over cranberries; stir gently and let sit for 10 minutes.
- Pour the cranberry mixture into the prepared baking dish.
- In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt.
- Cut the butter into the flour mixture using a pastry blender or two forks until crumbly.
- Pour boiling water into the flour mixture and stir until combined.
- Spoon the topping over the cranberries and gently spread to cover completely.
- In a small bowl, mix together brown sugar, flour, chopped pecans, and melted butter for the crust.
- Evenly spoon the brown sugar pecan crust mixture over the cobbler topping.
- Bake for 55 minutes until the topping is golden and the filling is bubbly.
- Serve warm with vanilla ice cream or whipped topping.
Notes
- Use fresh cranberries for best tart flavor.
- Let cobbler cool slightly before serving for easier slicing.
- Store leftovers refrigerated for up to 3 days.
- Add a pinch of cinnamon for extra warmth.
