Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh fruit and a buttery biscuit topping. This holiday favourite is easy to make.
- 3 cups cranberries, fresh or frozen
- 2 medium apples, peeled, cored and sliced
- 1/2 cup brown sugar, packed
- 1/2 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- vanilla ice cream (for serving)
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 3/4 cup heavy cream or whole milk
- 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.
- 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.
- 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).
- 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.
- 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.
- You can serve this warm, at room temperature, or cold. Serve with a scoop of vanilla ice cream.
How to store: Store in an airtight container in the refrigerator for up to 3 days. The filling may get a little soggy and runny while stored in the refrigerator. But it will liven back up once warmed up.
How to reheat: Place the refrigerated cobbler in a 350 F preheated oven for 15-20 minutes until warmed through.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: cranberry-apple cobbler with biscuits, cranberry cobbler, biscuit cobbler with cranberries, christmas dessert, holiday dessert