This post may contain affiliate links. Please read our disclosure policy.
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.
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
How to make this cranberry cobbler:
- First step is to rinse the cranberries and shake off any excess water.
- Using a small casserole dish, cover the cranberries in the sugar.
- Then, add the orange juice, orange zest, and Grand Marnier (if using) and toss to combine.
- 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.
- Slice the cold butter into very thin slices and place on top of the cobbler topping.
- 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!
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.
- Easy Peach Cobbler
- Blackberry Cobbler
- Strawberry Rhubarb Cobbler
- Apple Cobbler
- Gluten Free Cherry Cobbler
- Easy Quadruple Berry Cobbler
- Blueberry Cobbler
Pin this now to save it for later
Pin ItCranberry Cobbler
Equipment
Ingredients
Filling:
- 5 cups cranberries fresh
- 1/2 cup sugar
- 1 tablespoon orange zest from one large orange
- 4 tablespoons orange juice squeezed from one large orange
- 1 tablespoon Grand Marnier or other orange liqueur (optional)
Instructions
- Preheat oven to 375°F.
- Add 5 cups cranberries to a 9×9 baking dish. Toss with 1/2 cup sugar, 1 tablespoon orange zest, 4 tablespoons orange juice, and 1 tablespoon Grand Marnier.
- In small bowl, combine 1 cup all purpose flour, 1 cup sugar, 1/2 teaspoon cinnamon, and 1 large egg. Mixture will be crumbly. Cover cranberries with mixture.
- Slice 6 tablespoons butter into thin slices and spread as evenly as possible on top of cobbler mixture.
- Bake in preheated oven for 45-50 minutes until golden brown.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a fantastic dessert! Perfect for fall!
This is so good and such a festive dessert with cranberries. A huge hit here!
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!
Please could you post the weights in metric not American cups.
Thank you
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.
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.