Description

This Cranberry-Apple Cobbler with Biscuits is a delightful dessert perfect for the fall and winter seasons. Fresh or frozen cranberries combine with tender sliced apples and warm spices to create a sweet and tangy filling, topped with flaky homemade biscuits baked to golden perfection. Served warm with vanilla ice cream, it offers a comforting, rustic treat that’s simple to prepare and perfect for family gatherings.

Ingredients

Scale

Fruit Filling:

3 cups cranberries, fresh or frozen
2 medium apples, peeled, cored, and sliced
½ cup brown sugar, packed
½ tablespoon ground cinnamon
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Biscuit Topping:

2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup cold butter, cut into ½-inch cubes
¾ cup heavy cream or whole milk
Vanilla ice cream (for serving)

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Instructions

Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Generously grease a 9-inch cast-iron skillet or any oven-safe skillet or cake pan with vegetable oil or butter to prevent sticking. Set the pan aside for now.
Mix the fruit filling: In a medium mixing bowl, combine the cranberries, sliced apples, brown sugar, cinnamon, flour, and vanilla extract. Stir well until the fruit is evenly coated with the sugar and spices. Transfer this mixture into the prepared skillet, spreading it out evenly.
Prepare the biscuit topping: Using a food processor, pulse the flour, granulated sugar, baking powder, salt, and cold cubed butter on and off for about one minute until the mixture resembles coarse bread crumbs. Alternatively, you can rub the cold butter into the dry ingredients using your fingers until you get a breadcrumb-like texture. Then, add the cream or whole milk and pulse or mix again until the dough forms a thick batter.
Form the biscuits: Scoop about 2 tablespoons of the biscuit mixture at a time and flatten into round biscuit shapes with your hands. If the dough is sticky, lightly oil or wet your hands to make shaping easier. Arrange these biscuit rounds evenly over the fruit filling in the skillet.
Bake the cobbler: Place the skillet in the preheated oven and bake for approximately 1 hour, or until the biscuits turn golden brown and the fruit filling is bubbly. Remove from the oven and allow the cobbler to cool for about 15 minutes to help the filling set. You can also enjoy it warm right out of the oven, although the filling will be a bit runnier.
Serve: Serve the cobbler warm, at room temperature, or chilled, topped with a scoop of vanilla ice cream for a delicious finish.

Notes

Use a 9-inch cast-iron skillet or any oven-safe skillet or cake pan for best results.
The filling can become runny when served immediately or chilled; cooling helps it set.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the refrigerated cobbler in a 350°F oven for 15-20 minutes until warmed through.
Lightly oil or wet your hands when handling sticky biscuit dough to ease shaping.

Nutrition

Serving Size: 1 serving (about 1/10th of recipe)
Calories: 320
Sugar: 22g
Sodium: 310mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 4g
Protein: 3g
Cholesterol: 45mg