Cranberry Cobbler Brown Sugar Crust
This tart and sweet cranberry cobbler features fresh cranberries, vibrant orange zest, and a crumbly brown sugar pecan crust, making it a perfect American dessert.
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.