Back to Cranberry Cobbler All Reviews for Cranberry Cobbler - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 55 mins Servings: 8 dessert-cranberry-cobbler-018-med109000.jpg
Ingredients Ingredient Checklist 6 tablespoons unsalted butter, melted, plus more for pan 1 1/4 cups cranberries, partially thawed if frozen 3/4 cup plus 2 tablespoons sugar, divided 1 cup all-purpose flour (spooned and leveled) 1 1/4 teaspoons baking powder 1/2 teaspoon fine salt 1/2 cup whole milk 1 large egg
Cook’s Notes Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 55 mins Servings: 8 dessert-cranberry-cobbler-018-med109000.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 55 mins Servings: 8
Recipe Summary
prep: 10 mins total: 55 mins
Servings: 8
prep: 10 mins
total: 55 mins
prep:
10 mins
total:
55 mins
Servings: 8
8
dessert-cranberry-cobbler-018-med109000.jpg
dessert-cranberry-cobbler-018-med109000.jpg
Ingredients
Ingredients
- 6 tablespoons unsalted butter, melted, plus more for pan 1 1/4 cups cranberries, partially thawed if frozen 3/4 cup plus 2 tablespoons sugar, divided 1 cup all-purpose flour (spooned and leveled) 1 1/4 teaspoons baking powder 1/2 teaspoon fine salt 1/2 cup whole milk 1 large egg
Directions
Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.
Cook’s Notes Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).
Cook’s Notes
Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).
Reviews (9)
Add Rating & Review 391 Ratings 5 star values: 60 4 star values: 101 3 star values: 150 2 star values: 61 1 star values: 19
Reviews (9)
Add Rating & Review 391 Ratings 5 star values: 60 4 star values: 101 3 star values: 150 2 star values: 61 1 star values: 19
Add Rating & Review
391 Ratings 5 star values: 60 4 star values: 101 3 star values: 150 2 star values: 61 1 star values: 19
391 Ratings 5 star values: 60 4 star values: 101 3 star values: 150 2 star values: 61 1 star values: 19
391 Ratings 5 star values: 60 4 star values: 101 3 star values: 150 2 star values: 61 1 star values: 19
5 star values: 60 4 star values: 101 3 star values: 150 2 star values: 61 1 star values: 19
Martha Stewart Member Rating: 5 stars 08/01/2018 I've made this many times, it s my go-to quick cake. It is fail-proof. I've used all different kinds fruit on the cake base, depending on the season. Some that I have tried are blueberries, strawberries, diced peaches, sliced plums, and peeled, diced apples. Sometimes I add a little vanilla or almond flavor or citrus zest, depending on what fruit I am using. Martha Stewart Member Rating: Unrated 11/24/2016 I made this cobbler today,but instead of using cranberries,I used raisins and sultanas. The cooking time also was longer than was suggested. It took nearly an hour. Martha Stewart Member Rating: 5 stars 11/28/2015 Just made this today ... SUPER yummy .... (I gave it two personal touches: I swirled a few teaspoons of my home-made cranberry sauce into the batter "marbling" it, and then I added some very thin slices of pear before covering with the cranberries)... SCRUMPTIOUS! Martha Stewart Member Rating: Unrated 01/01/2015 This recipe is amazing! We added juice from a whole orange and the zest from a whole orange as well to give it something extra. I'm at a high elevation so I just baked it for 30 minutes and it turned out perfect. This was so easy to make! Martha Stewart Member Rating: Unrated 02/01/2014 Turned out amazing and looked just like the picture. I cooked it in a glass 9.5" round pie pan and it was the perfect size. It was still gooey and needed more time at the recommended baking time, but that could just be my crappy oven. I also added some grated orange zest because I can't resist the cranberry/orange duo. Yum! My husband tried to stretch this out as long as he could and only ate one slice a day with coffee for a week. It held up well all week with just a foil cover. Martha Stewart Member Rating: Unrated 01/04/2014 Using fresh cranberries for the first time, I found this to be very yummy. I brought it to a potluck and it was well received. I wish I knew how to store it after either 8 hours at room temperature or once it has cooled. Fridge? Seal it in a tight container at room temp? Make ahead ok? As a new cook -- these "obvious" questions are not so obvious to me. Thank you for a keeper recipe! Martha Stewart Member Rating: Unrated 11/24/2013 I have made a similar pie like this and used a deep dish pie pan. The only other thing I added was one teaspoon of pure almond flavor. It is a delicious Thanksgiving dessert especially with ice cream. Martha Stewart Member Rating: 5 stars 11/29/2012 Delicious recipe! I have made it twice and have added some orange zest to the batter for a better flavored cake. It tasted great with the addition! Martha Stewart Member Rating: 5 stars 11/17/2012 This is really good and easy! Even my chocolate loving daughter thought it was great. A nice alternative to pie. Time-saving.Martha Stewart Member
Rating: 5 stars 08/01/2018
I’ve made this many times, it s my go-to quick cake. It is fail-proof. I’ve used all different kinds fruit on the cake base, depending on the season. Some that I have tried are blueberries, strawberries, diced peaches, sliced plums, and peeled, diced apples. Sometimes I add a little vanilla or almond flavor or citrus zest, depending on what fruit I am using.
Rating: 5 stars
Rating: Unrated 11/24/2016
I made this cobbler today,but instead of using cranberries,I used raisins and sultanas. The cooking time also was longer than was suggested. It took nearly an hour.
Rating: Unrated
Rating: 5 stars 11/28/2015
Just made this today … SUPER yummy …. (I gave it two personal touches: I swirled a few teaspoons of my home-made cranberry sauce into the batter “marbling” it, and then I added some very thin slices of pear before covering with the cranberries)… SCRUMPTIOUS!
Rating: Unrated 01/01/2015
This recipe is amazing! We added juice from a whole orange and the zest from a whole orange as well to give it something extra. I’m at a high elevation so I just baked it for 30 minutes and it turned out perfect. This was so easy to make!
Rating: Unrated 02/01/2014
Turned out amazing and looked just like the picture. I cooked it in a glass 9.5" round pie pan and it was the perfect size. It was still gooey and needed more time at the recommended baking time, but that could just be my crappy oven. I also added some grated orange zest because I can’t resist the cranberry/orange duo. Yum! My husband tried to stretch this out as long as he could and only ate one slice a day with coffee for a week. It held up well all week with just a foil cover.
Rating: Unrated 01/04/2014
Using fresh cranberries for the first time, I found this to be very yummy. I brought it to a potluck and it was well received. I wish I knew how to store it after either 8 hours at room temperature or once it has cooled. Fridge? Seal it in a tight container at room temp? Make ahead ok? As a new cook – these “obvious” questions are not so obvious to me. Thank you for a keeper recipe!
Rating: Unrated 11/24/2013
I have made a similar pie like this and used a deep dish pie pan. The only other thing I added was one teaspoon of pure almond flavor. It is a delicious Thanksgiving dessert especially with ice cream.
Rating: 5 stars 11/29/2012
Delicious recipe! I have made it twice and have added some orange zest to the batter for a better flavored cake. It tasted great with the addition!
Rating: 5 stars 11/17/2012
This is really good and easy! Even my chocolate loving daughter thought it was great. A nice alternative to pie. Time-saving.
All Reviews for Cranberry Cobbler
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cranberry Cobbler
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
