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Cranberry Cobbler

By The Good Housekeeping Test KitchenPublished: Oct 28, 2019

Cranberry Cobbler

Mike Garten

Yields:

10

Tart berries meet a sweet crumbly crust for the perfect end to Thanksgiving dinner.

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Ingredients

Cranberry Pear Cobbler Filling

4 cups
fresh or frozen cranberries
1 lb.
large pears or apples (about 2), peeled and cut into 1/2-in. pieces
2 tsp.
finely grated orange zest
1 oz.
fresh orange juice
1 Tbsp.
grated peeled fresh ginger
2 Tbsp.
cornstarch

Cobbler Topping

1 1/2 cups
all-purpose flour
1 1/2 tsp.
baking powder
1/4 tsp.
kosher salt
3 Tbsp.
granulated sugar
4 Tbsp.
(1/2 stick) unsalted butter
1/2 cup
plus 2 Tbsp buttermilk, divided
1 Tbsp.
turbinado sugar

Directions

Cranberry Pear Cobbler Filling
1. Step 1Toss together all ingredients, then pour into baking dish and top as desired.
Cobbler Topping
1. Step 1In large bowl, whisk together flour, baking powder, salt, and granulated sugar. Add butter and rub between fingers until mixture resembles fine breadcrumbs.
2. Step 2Gradually add 1/2 cup buttermilk to flour mixture, stirring with large fork until just combined (do not overmix). Drop large spoonfuls of batter on top of fruit. Brush with remaining 2 tablespoons buttermilk and sprinkle with turbinado sugar. Bake at 375°F until fruit filling is tender and top is golden brown, 65 to 75 minutes.

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