Looking for a unique cranberry dessert to serve this holiday season and beyond? This Cranberry Cobbler recipe is exactly that and is a lot easier to make than a classic pie. It feels familiar but is cozy and all kinds of perfect with a scoop of vanilla ice cream. Learn how to make it here!
0 Preheat the oven to 400°F. Spray a 9-inch square baking dish or casserole dish with nonstick cooking spray. Set aside.
1 Make the cobbler filling. Mix the [wprm-ingredient text="½ cup dark brown sugar" uid="3"] with [wprm-ingredient text="1 teaspoon fresh grated ginger" uid="6"] in a large bowl. Measure in the [wprm-ingredient text="12 oz. fresh cranberries" uid="2"], along with the [wprm-ingredient text="Zest of 1 orange" uid="4"], [wprm-ingredient text="2 tablespoons cornstarch" uid="5"], [wprm-ingredient text="1 teaspoon ground cinnamon" uid="7"] and [wprm-ingredient text="¼ teaspoon salt" uid="8"]. Stir to combine, then pour into the prepared casserole dish and set aside.
2 Make the cobbler topping. In a medium bowl, combine [wprm-ingredient text="½ cup all-purpose flour" uid="10"], [wprm-ingredient text="¼ cup old-fashioned rolled oats" uid="11"], [wprm-ingredient text="1 teaspoon baking powder" uid="12"], [wprm-ingredient text="3 tablespoons granulated sugar" uid="13"] and [wprm-ingredient text="¼ teaspoon kosher salt" uid="14"]. Stir to combine. In another bowl or small liquid measuring cup, measure [wprm-ingredient text="2 tablespoons avocado oil" uid="15"], [wprm-ingredient text="1 egg yolk" uid="16"] and [wprm-ingredient text="1 tablespoon milk" uid="17"]. Mix together with a fork or a whisk. Pour the liquid ingredients into the dry ingredients, and stir until the mixture has just come together.
3 Assemble the cobbler. Sprinkle the cobbler topping on top of the filling. I like to use my fingers to pinch off little bits of it to form little cobbles on top, but you can use a small cookie scoop, if you prefer.
4 Bake in the oven for 30-35 minutes, or until the top is browned and the cranberry mixture is bubbly.
5 Let cool for 10-20 minutes before scooping and serving immediately.
