Cranberry Cobbler

Baking on a weeknight isn’t my usual M.O. Weeknights, I’m pretty worthless in the kitchen, hoping to get in and out in 30 minutes of less. The beautiful thing about baking is that most of the time spent making a dish is inactive…there are those 30 to 40 minutes where you don’t have to be in the kitchen. You can read a book, watch Netflix streaming to your TV, or work on those graduate school essays I lamented about in an earlier post.

Regarding this cobbler: if you happen to have frozen or fresh cranberries available, make this. I can’t urge you enough. It’s simple, beautiful, and tastes divine. Eat this cobbler for breakfast, as a snack, for dinner. Eat it plain, serve it with a little cream or half and half. This is traditionally a blueberry cobbler recipe pilfered from my mother’s recipe booklet. I generally cut the sugar for blueberries, but with cranberries, the added sugar brightens the cranberries just enough to still allow their signature tartness shine through.

Cranberry Cobbler

Preheat oven to 350 degrees

1 package fresh cranberries (or frozen)

3/4 cups sugar

Set the berries and sugar in a bowl for 30 minutes.

1 cup flour

1 tsp baking powder

1/2 tsp orange peel

1 cup milk

3/4 cup sugar

Mix all the above ingredients together. Set aside.

1 stick butter, cut into small cubes and melted in the pie dish in the oven.

Pour most of the dough into the pie dish, then add the fruit. Top off with remaining dough. Bake at 350 forΒ  30 minutes and 400 for 10 to 15 minutes, until the cobbler gets bubbly and golden on top. Enjoy!

    • Katie said:

      Couldn’t be simpler! Let me know how it goes if you decide to give it a try!


  1. athenahm said:

    I was just looking for a good cranberry recipe πŸ™‚


    • Katie said:

      This is a go-to quick dessert for me. In the summer, I make it with blueberries. In the winter months, with cranberries. If you try it, let me know how you like it or how you personalize it!


      • athenahm said:

        Most definitely πŸ™‚


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