Cherry Cranberry Cobbler
This cherry cranberry cobbler is a delightful holiday fruit dessert featuring a sweet-tart fruit filling and a buttery cobbler topping.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Fruit Filling
- 2 cups cherries pitted and halved
- 2 cups cranberries
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 cup unsalted butter softened
- 1 cup milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
- In a large mixing bowl, combine cherries, cranberries, sugar, cornstarch, and lemon juice. Stir until the fruits are well-coated and the mixture is even.
- Pour the prepared fruit filling into the greased cake pan, spreading it evenly across the bottom.
- In another bowl, mix flour, sugar, and baking powder. In a separate bowl, beat butter until creamy, then add milk and vanilla, mixing until smooth. Combine with dry ingredients until just blended.
- Spoon the cobbler topping over the fruit filling in dollops, leaving some gaps for the fruit to peek through.
- Place the pan in the preheated oven and bake for 50 minutes, or until the topping is golden brown and the fruit filling is bubbly.
- Allow the cobbler to cool for at least 15 minutes after baking to let the filling set and the flavors meld.
- Serve warm, optionally with a scoop of vanilla ice cream or whipped cream for added indulgence.
- Store leftover cobbler covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze individual portions.
Notes
Pro Tips: Allow cobbler to cool before serving for best texture. Ingredient Substitutions: Use frozen fruits if fresh are unavailable, but thaw and drain first. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Store at room temperature for 2 days, refrigerate for 4 days, or freeze for 3 months. Make-Ahead Tips: Prepare fruit filling and topping separately and store in the refrigerator, then assemble and bake when ready.