Cranberry Cobbler

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Yields1 Serving
Cranberry Pear Cobbler Filling
 4 cups fresh or frozen cranberries
 1 lb large pears or apples (about 2), peeled and cut into 1/2-in. pieces
 2 tsp finely grated orange zest
 1 oz fresh orange juice
 1 tbsp grated peeled fresh ginger
 2 tbsp cornstarch
Cobbler Topping
 1 1/2 c. all-purpose flour
 1 1/2 tsp. baking powder
 ¼ tsp kosher salt
 3 tbsp granulated sugar
 4 tbsp (1/2 stick) unsalted butter
 ½ cup plus 2 Tbsp buttermilk, divided
 1 tbsp turbinado sugar
Cranberry Pear Cobbler Filling
1

Toss together all ingredients, then pour into baking dish and top as desired.

Cobbler Topping
2

In large bowl, whisk together flour, baking powder, salt, and granulated sugar. Add butter and rub between fingers until mixture resembles fine breadcrumbs.

3

Gradually add 1/2 cup buttermilk to flour mixture, stirring with large fork until just combined (do not overmix). Drop large spoonfuls of batter on top of fruit. Brush with remaining 2 tablespoons buttermilk and sprinkle with turbinado sugar. Bake at 375°F until fruit filling is tender and top is golden brown, 65 to 75 minutes.

Ingredients

Cranberry Pear Cobbler Filling
 4 cups fresh or frozen cranberries
 1 lb large pears or apples (about 2), peeled and cut into 1/2-in. pieces
 2 tsp finely grated orange zest
 1 oz fresh orange juice
 1 tbsp grated peeled fresh ginger
 2 tbsp cornstarch
Cobbler Topping
 1 1/2 c. all-purpose flour
 1 1/2 tsp. baking powder
 ¼ tsp kosher salt
 3 tbsp granulated sugar
 4 tbsp (1/2 stick) unsalted butter
 ½ cup plus 2 Tbsp buttermilk, divided
 1 tbsp turbinado sugar

Directions

Cranberry Pear Cobbler Filling
1

Toss together all ingredients, then pour into baking dish and top as desired.

Cobbler Topping
2

In large bowl, whisk together flour, baking powder, salt, and granulated sugar. Add butter and rub between fingers until mixture resembles fine breadcrumbs.

3

Gradually add 1/2 cup buttermilk to flour mixture, stirring with large fork until just combined (do not overmix). Drop large spoonfuls of batter on top of fruit. Brush with remaining 2 tablespoons buttermilk and sprinkle with turbinado sugar. Bake at 375°F until fruit filling is tender and top is golden brown, 65 to 75 minutes.

Cranberry Cobbler
IngredientsDirections