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This super easy Cranberry Cobbler dessert recipe is made with sweetened fresh cranberries, orange juice and zest, and a sweet crunchy topping. This same basic method is used for all of my cobbler recipes. Once you make it, you’ll never make cobbler any other way!

If you love the flavor of fresh cranberries, you’ll definitely love my homemade cranberry sauce, cranberry brie crescent rolls, and my buttermilk cranberry pancakes.

homemade Cranberry Cobbler on red plate
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Why this cobbler recipe is so great:

Cranberry cobbler is a bit different than more traditional cobblers you might be used to because cranberries are so tart. If you love a good homemade cranberry sauce during the holidays, you will certainly love this dessert!

  • The added sugar combined with the orange juice and zest adds the perfect amount of sweet.
  • You’ll find this cobbler is extremely easy to make.
  • While the cobbler cooks, the cranberries pop and mix with the orange and sugar to create the most wonderful fruit filling.
  • The topping only takes a few minutes to put together and creates the best sweet and crunchy finish to this cranberry cobbler.

Basic ingredients needed:

  • For the fruit filling: fresh cranberries, sugar, orange zest, orange juice, Grand Marnier (optional and not shown below)
  • For the cobbler topping: all purpose flour, sugar, cinnamon, egg, butter
ingredients needed to make Cranberry Cobbler
ingredients

How to make this cranberry cobbler:

  1. First step is to rinse the cranberries and shake off any excess water.
  2. Using a small casserole dish, cover the cranberries in the sugar.
  3. Then, add the orange juice, orange zest, and Grand Marnier (if using) and toss to combine.
  4. Mix together the flour, sugar, cinnamon, and egg for the topping mixture. It will be crumbly and not all of it will mix. Cover the sweetened cranberries with this mixture.
  5. Slice the cold butter into very thin slices and place on top of the cobbler topping.
  6. Bake in a preheated oven until golden brown.

Tips for success:

When making this cranberry cobbler, there are a few things to keep in mind.

  • Fresh cranberries work best for this recipe but you can also use frozen cranberries. If using frozen, either allow them to thaw first or you may have to increase your cooking time a few minutes.
  • Fresh squeezed orange juice is best. I always zest the orange first, then squeeze the juice out.
  • You can add a bit of cinnamon to the fruit filling as well if you want. I almost always use pumpkin pie spice when a recipe calls for cinnamon.
  • The butter slices easily if it is cold.
  • This cranberry cobbler tastes great when served hot or cold and I’ll never deny a scoop of vanilla ice cream on top!
looking down at a dish with Cranberry Cobbler

Other fantastic fresh fruit cobbler recipes:

Cobbler is one of my favorite desserts because it tastes like pie but is much easier to make. Here are some of my favorite cobbler recipes.

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Cranberry Cobbler

Prep10 minutes
Cook50 minutes
Total1 hour
Servings 6 servings
This super easy Cranberry Cobbler dessert recipe is made with sweetened fresh cranberries, orange juice and zest, and a sweet crunchy topping.

Ingredients 

Filling:

  • 5 cups cranberries fresh
  • 1/2 cup sugar
  • 1 tbsp orange zest from one large orange
  • 4 tbsp orange juice squeezed from one large orange
  • 1 tbsp Grand Marnier or other orange liqueur (optional)

Topping:

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Instructions 

  • Preheat oven to 375 degrees F.
  • Add cranberries to a 9×9 baking dish. Toss with sugar, orange zest and juice, and Grand Marnier.
    sprinkling sugar on fresh cranberries in casserole dish
  • In small bowl, combine flour, sugar, cinnamon, and egg. Mixture will be crumbly. Cover cranberries with mixture.
    spooning the topping onto a cobbler
  • Slice butter into thin slices and spread as evenly as possible on top of cobbler mixture.
    thin slices of butter on a fruit cobbler
  • Bake in preheated oven for 45-50 minutes until golden brown.
    baked cranberry cobbler in dish

Notes

  • Fresh cranberries work best for this recipe but you can also use frozen cranberries. If using frozen, either allow them to thaw first or you may have to increase your cooking time a few minutes.
  • Fresh squeezed orange juice is best. I always zest the orange first, then squeeze the juice out.
  • You can add a bit of cinnamon to the fruit filling as well if you want. I almost always use pumpkin pie spice when a recipe calls for cinnamon.
  • The butter slices easily if it is cold.
  • This cranberry cobbler tastes great when served hot or cold and I’ll never deny a scoop of vanilla ice cream on top!

Nutrition

Calories: 434kcal, Carbohydrates: 79g, Protein: 4g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 61mg, Sodium: 115mg, Potassium: 127mg, Fiber: 5g, Sugar: 55g, Vitamin A: 468IU, Vitamin C: 18mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! Iโ€™m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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6 Comments

  1. 5 stars
    This couldn’t come a better time for me with cranberries in season and Thanksgiving coming up! I love that touch of orange zest. Yummy!

    1. Hi Maggie, I apologize. My site isn’t set up to do that and the majority of my readers are in the US. I’ll look into that possibility though.

    2. If you go to Google they have conversion tools available for this. We’re IN the US, Why in the world would we use any other system. The arrogance and entitlement of some people is ridiculous. Anyhoo, I made this cobbler last night as a test run with the family before I bust it out on Thanksgiving and find out now if nobody likes it or i need to add or subtract anything from the recipe. My husband and kids hate cranberries but this was a big hit, and I will definitely making it for Thanksgiving and Christmas. I didn’t use the Grand Marnier, but I did everything else as written. Great recipe.