This spiced cranberry cherry cobbler features a mix of sweet cherries and tart cranberries topped with a buttery biscuit that has hints of cinnamon, nutmeg, and orange zest. The addition of brown sugar gives the biscuits a touch of sweetness. Before baking, the fruit filling is thickened on the stove, allowing it to bubble around the fluffy biscuit topping. Serving it warm with vanilla ice cream makes it a comforting dessert, especially favored in fall and winter.
This dessert is likened to a cozy version of summer peach cobbler. Key ingredients for the fruit filling include fresh or frozen fruits, while the biscuit topping requires some basic pantry staples. Fresh fruits are ideal when they are in season, but cherries and cranberries are not always available throughout the year. Using frozen fruits allows this cobbler to be enjoyed at any time. Frozen cherries are also pre-pitted, making preparation easier. There’s no need to thaw the frozen fruits; they can be used straight from the freezer. It’s fine to mix frozen cherries with fresh cranberries or vice versa.
When using frozen fruit, be aware that it may release extra liquid as it cooks. To make the filling, place cherries, cranberries, and sugar in a large saucepan and cook until the fruit juices start to flow. Then, mix a spoonful of warm juice with cornstarch and orange juice until it’s smooth before adding it back to the fruit mixture. Continue cooking until it thickens and bubbles. After removing it from the heat, vanilla and salt should be stirred in before transferring the mixture to a baking dish.
For the biscuit topping, whisk together the dry ingredients and cut in cold butter until the mixture resembles pea-sized crumbs. Gently mix in cold buttermilk until just combined, taking care not to over-mix, which could make the biscuits tough. Shape the dough into flat patties and place them over the fruit filling. It doesn’t need to look perfect; allowing some gaps lets the fruit show through. A brush of buttermilk and a sprinkle of coarse sugar will give it a nice crunchy finish.
The cobbler should be baked until the biscuit topping turns golden brown and the fruit filling is bubbling. After baking, it is important to let it cool for a few minutes, as the filling will be hot. This cobbler is best enjoyed warm, especially with a scoop of vanilla ice cream that melts into the warm fruit. For a special touch, adding sugared cranberries can enhance the presentation.
This recipe is part of Sally’s Pie Week. What are your favorite warm desserts for the cold months?
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Source: Sally's Baking, by Sally McKenney