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Cranberry Apple Cobblers

December 4, 2009
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Have you ever noticed that after Thanksgiving, the availability of cranberries and pumpkin seems to decrease drastically? I don’t know why this is — I like cooking with these ingredients all throughout the winter. Cranberries, especially, pair really nicely with other fruits we can still get locally this time of year (mainly apples and pears.) We had delicious cranberry sauce at Thanksgiving dinner, and I’ve already made this cobbler multiple times in the month of November!

Speaking of Thanksgiving — we had a really lovely holiday this year. It was wonderful having my parents, my brother and his wife visiting, and great to have help in the kitchen (gave me lots of chances to plop down on a chair to take a rest!) I was really happy with how our whole dinner turned out, and it was so nice to spend the rest of the day relaxing together…we played games at night while we munched on dessert, and shared lots of laughs together. Mom and I put the final touches on the nursery during their visit — I really enjoyed seeing them in the homestretch before baby arrives (7 days left!!)

I’ve been doing my best to cook extra portions of dinners and soups to freeze in our chest freezer in preparation for the sleep-deprived, bleary-eyed first weeks with our newborn. And let me tell you: that freezer is packed. Which means that lately, I’ve been turning my efforts in the kitchen  towards desserts. Not necessarily to freeze, because in our house, desserts never last quite that long (though I do have a big batch of these tasty Apple Pie Bars frozen, yum! But that’s only because the recipe made 4 dozen, and even me with my seemingly insatiable appetite should not be eating that many apple pie bars at once.)

These cranberry apple cobblers have been in the rotation more than any other dessert in the past month — I’m addicted to the tart-sweet fruit mixture, cooked until slumped and softened with spices (cloves give the cranberries a really nice touch) and brown sugar, and contrasting deliciously with the crusty-edged but tender flaky biscuits on top.

The jewel-like cranberries and their intense ruby juices are a nice visual reminder of the holiday season starting up, too — such a festive color! — and best of all, the cobblers take all of about 15 minutes to throw together. Which is just about my speed at this point.

Put them together beforehand, slide them into the oven while you’re eating dinner, and you’ll have a very, very happy ending to the night. And if you’re pregnant like me, baby might just give you a good few kicks of approval while you’re savoring the cobblers (with vanilla ice cream, of course!)

[One last note: this recipe comes from Gourmet, of which I am sadly still lamenting the demise. If you were a fan of the magazine as I was, you might like to read this post from a young woman who interned at Gourmet this past summer…it’s a lovely inside look at the magazine and an ode to what a special place it was. I met Jessie through Edible Finger Lakes magazine; she’s graduating from Ithaca College in a few weeks (congrats, Jessie!) and I have a feeling will go on to do great things in the food writing world.]


Cranberry Apple Cobblers

adapted from Gourmet

view printable recipe


1 1/2 cups cranberries, picked over
1 Granny Smith apple, peeled and sliced thin
1 tablespoon freshly grated orange zest (optional – I only use it if I have an orange around)
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
a pinch of ground cloves
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon unsalted butter, cut into bits
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter
1/3 cup plain yogurt
1/2 teaspoon granulated sugar
vanilla ice cream, to accompany


Preheat the oven to 400 degrees F.

Mix together the cranberries, the apple, the zest (if using), the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the flour. Divide among two individual gratin dishes or two 1 1/2 cup ramekins and dot the tops with the butter.

In a bowl stir together the remaining 1/2 cup flour, the baking powder, and the salt. Cut in the butter until the mixture resembles coarse meal, then stir in the yogurt (the dough will be sticky.)

Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobblers for 30 minutes, or until the tops are golden. Serve the cobblers with vanilla ice cream.

24 Comments leave one →
  1. December 4, 2009 9:38 am

    This cobbler looks delicious! I love the tartness of the cranberries mixed with other fruit too.
    Good luck with the delivery!

  2. Lauren permalink
    December 4, 2009 10:00 am

    Best of luck! Sending great thoughts your way.

  3. December 4, 2009 10:20 am


    I can’t wait to see pics of the new wee one!

  4. December 4, 2009 11:16 am

    That looks so good. I should make this considering I found my husband yesterday eating the leftover cranberry sauce he made. Literally, sitting in the living room with cold cranberry sauce in a Tupperware and a spoon. It was cute…And a little sad.

  5. December 4, 2009 12:38 pm

    wow. that biscuit topping looks like it would practically disintegrate on the tongue. awesome.

  6. December 4, 2009 2:25 pm

    Seven days!!! Hugs to you, Amy. And the cobbler looks lovely. Why is it that cobblers get left behind in the summer?

  7. December 4, 2009 4:56 pm

    Amy! I can’t believe you are in the final days! I can’t wait to hear your wonderful news. Best of luck to you.

  8. December 4, 2009 5:39 pm

    this sounds delicious, and i’m glad you had a good thanksgiving! Can’t wait for the arrival of your little one–how exciting 🙂

  9. Allison permalink
    December 4, 2009 8:25 pm

    I can’t believe you are due in seven days! Amazing how one can feel so connected and excited for someone just through an internet blog. Best wishes for a quick and easy delivery!

  10. Granny glasses permalink
    December 4, 2009 9:34 pm

    I am waiting for the baby. The heck with the apple cranberry dumplings. How about your own little dumpling?
    However, your kale, chorizo, squash soup has been a mainstay of cleaning up my garden and pleasing my family all fall. Thank you.


  11. December 6, 2009 9:27 am

    I’m with you on the lack of cranberries and pumpkins immediately following the holidays. . . I love cranberries. Your apple and cranberry cobbler sounds like a wonderful combination of flavors.
    Can’t wait to hear about your little one when the time arrives! Congratulations!

  12. Dorothy permalink
    December 6, 2009 4:20 pm

    I just discovered your wonderful website and it is now on my Favorites! You have such beautiful pictures and a gift for writing. I am going to try the Cranberry Apple Cobbler at Christmas. Thank you very much for your uplifting inspiration.

  13. December 6, 2009 11:16 pm

    Yum! I will take one. Or two.

  14. December 7, 2009 1:20 pm

    Love the cranberry-apple combination. Now I’m hoping for apples in this week’s CSA so I can use up the rest of my cranberry sauce. Thanks for the reminder!

  15. December 7, 2009 5:23 pm

    I love the apple/cranberry combo in this dish!! I may have to make it over the holidays.


  16. December 7, 2009 8:23 pm

    Omigosh, the due date is so near! Good luck!! 🙂

  17. nic010205 permalink
    December 8, 2009 11:28 am

    this looks fantastic. I love cobblers. Stone fruits and berries are great in the summer but this combination would be great for the season now.

  18. December 8, 2009 12:26 pm

    YUM!! Looks delicious!! 🙂 Great photos!

  19. Sandy permalink
    December 10, 2009 7:01 pm

    I made this last night. I loved it! The tartness of this was perfect with vanilla ice cream and I was lucky enough to have everything on hand.

  20. mephibashef permalink
    December 14, 2009 1:47 pm

    I made this recipe for sunday dinner with company, however as I was pulling it together I realized I was out of yogurt – I used sour cream and it was amazing… Got rave reviews from everyone about this receipe. It was just nice, tart but a hint of sweetness. Abasolutely wonderful recipe. Love your blog also.

  21. Karen permalink
    December 15, 2009 5:19 am

    Haven’t been here in a while and I am deeply saddened by Gourmet’s departure. I have my collection of a year’s worth of magazines.

    Anyways, I made these and it turned out great. I’ll be using the same concept for pear and apples next time. I cooked them a little before I put the topping on because I enjoy them extra soft and gooey. I also added more cinnamon and used a pinch of nutmeg instead of cloves (cloves and nutmeg are both too strong for me). Personally, I’m OCD about topping being uniform but my brother berated me into following the recipe. BAH! 🙂

    No worries, they still came out wonderful.

  22. January 11, 2010 5:07 pm

    A georgous & ooh so tasty cobbler! Yummie,…

  23. sewingpattern permalink
    February 13, 2010 2:42 pm

    I’ve made this 3 times this winter, and I’m so thankful for it! Not only is it the most comforting and adorable dessert, but the biscuit part of the recipe stands wonderfully on its own as well! (w/ melted parmesan, mmmmm)

    Thank you!!!

  24. August 6, 2010 3:10 pm

    That cobbler looks amazing! You should submit the recipe to the Recipe4Living Fall Cobbler Recipe Contest here!

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