Cranberry-Apple Cobbler with Biscuits

Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh cranberries and sliced apples, topped with a buttery, flaky biscuit topping. Serve it cold or warm out of the oven with a scoop of vanilla ice cream. The best part? This holiday favourite is so quick and easy to throw together, taking less than 20 minutes to prep. It's the perfect festive dessert to add to your Christmas baking list.

We love taking baking with fresh cranberries around here and take full advantage of them when they are in season (although you can easily use frozen cranberries for this recipe, so stock up). Some of my other favourite treats to make are cranberry yogurt muffins and cranberry scones with orange glaze.

Cranberry-Apple Cobbler Ingredients

To make this easy and delicious cranberry-apple cobbler with biscuits, you will need:

• cranberries - either fresh or frozen cranberries work. If using frozen, allow them to thaw first before using.
• apples - the best apples to use are ones that are firm and won't break down easily when baking. Some great options for baking are Honey Crisp, Pink Lady or Granny Smith apples.
• brown sugar
• ground cinnamon
• all-purpose flour
• vanilla extract
• biscuit topping - made with all-purpose flour, granulated sugar, baking powder, salt, cold butter (cold is key here), and heavy cream (or whole milk).
• vanilla ice cream (for serving)

You will also need measuring cups and spoons, mixing bowls, food processor, and a 9-inch cast-iron skillet (or oven safe skillet or cake pan).

How to Make the Best Cranberry-Apple Cobbler with Biscuits

1. Prep. Preheat oven to 350 F. Prepare a 9-inch cast-iron skillet (or oven safe skillet or cake pan) for baking by generously applying vegetable oil or butter over the surface. Set the pan aside.
2. Make the filling. In a medium mixing bowl, stir well to combine cranberries, apples, sugar, cinnamon, flour and vanilla extract until the cranberry and apples are evenly coated. Transfer the mixture into the prepared skillet.
3. Make the biscuit topping. In a food processor, add flour, sugar, baking powder, salt, sugar and cubed butter. Pulse mixing on and off for 1 minute until the flour mixture turns into a bread crumb consistency. Add cream and pulse mix for another minute. The mixture will turn into a thick batter. (Optionally, you can rub the cold cubed butter into the flour mixture using your hands until the flour mixture resembles coarse breadcrumbs. Pour in cream and mix well to combine with a spatula or using an electric hand mixer).
4. Shape the biscuits. Scoop about 2 tablespoons mixture at a time and flatten into round biscuits with your hands. Arrange the shaped biscuits evenly over the cranberries and apples. If the batter is too sticky to handle, light oil your hands or wet your hands with water first.

5. Bake. Transfer the skillet into the preheated oven and bake for 1 hour until the biscuits turn golden brown. Remove from the oven and let it cool down for 15 minutes before serving to allow the filling to set. But you can also enjoy it straight out of the oven, it will just be runnier.
6. Serve. You can serve this warm, at room temperature of cold. I like it warm with a big scoop of vanilla ice cream.

More Cranberry Recipes

• Cranberry Sauce Oat Bars
• Cranberry Yogurt Muffins
• Leftover Cranberry Sauce Muffins with Oat Streusel Topping
• Cranberry Sauce Swirl Pound Cake
• Cranberry Scones with Orange Glaze

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