Farmhouse Christmas Cranberry Cobbler

I’ve been making this cranberry strawberry cobbler every December because it perfectly balances tart, jewel-toned cranberries with sweet strawberries, all topped with my signature soft cookie topping. Serve it warm with vanilla ice cream and that perfectly balanced sweet-tart filling with buttery soft topping will disappear in minutes.

Make this in winter when cranberries are in season and strawberries are not because frozen strawberries actually work better than fresh ones. They’ll break down slowly during baking, giving us a better texture.

Ingredients and Tools You’ll Need

Fresh cranberries and frozen strawberries are the best mix for this, but you can use frozen cranberries as well. And line your baking sheet…the filling WILL bubble over.

This makes one cobbler with eight servings. You can double the recipe and bake it in a 13×9 pan. Just hit the 2x button in the recipe card and it will calculate for you.

Equipment

• Baking Sheet
• Aluminum foil
• 8×9 baking dish glass or ceramic
• electric hand mixer

Ingredients 

Filling

• 2 cups cranberries fresh
• 3 cups strawberries frozen
• ½ cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Pinch of salt

Cookie Topping

• ½ cup butter softened (1 stick)
• ½ cup sugar
• ¼ teaspoon vanilla extract
• 1 egg yolk
• ½ cup all-purpose flour
• ¼ teaspoon baking powder
• Pinch of salt

How to Make Cranberry Strawberry Cobbler

Step One: Prep

Heat your oven to 375°F and put a foil-lined baking sheet on the bottom rack – trust me, this thing bubbles over and you don’t want to clean your oven later.

Step Two: Mix the Filling

Toss the cranberries, strawberries, sugar, cornstarch, vanilla, orange zest, and a pinch of salt in a bowl. Dump it all into an 8×9 baking dish, cover with foil, and bake for 20 minutes. This gets the juices flowing and starts thickening everything up.

Step Three: Make the Topping

While that’s going, beat the butter and sugar with a hand mixer for a few minutes until it’s light and fluffy. Add the egg yolk and vanilla, beat for another minute. Then mix in the flour, baking powder, and salt – don’t overdo it, just until it comes together.

Step Four: Add the Topping

Pull the fruit out of the oven and drop spoonfuls of the cookie dough on top. Space them out evenly but don’t worry about making it perfect.

Step Five: Final Bake

Back in the oven it goes, uncovered this time, for 40-50 minutes until the top is golden and you can see the filling bubbling around the edges.

Step Six: Cool and Serve

It’s good served warm but not super hot, so I like to let it cool about 20 minutes. Serve warm with vanilla ice cream.

Serving & Storing

Serve warm or room temperature with vanilla ice cream or strawberry ice cream, coffee, or tea.

This cobbler is best the day it’s made but keeps well at room temperature for 2 days.

To reheat, pop individual servings in the microwave for about 30 seconds.

More Cobbler Recipes To Try

Cobblers are so much easier than pie and these all have my signature cookie topping.

• Use your cast iron skillet to make this blackberry cobbler in the summer when you’re overrun with them. (No, just me?)
• And when fall rolls around, this caramel apple cobbler is the perfect dessert.
• This lemon cobbler is so easy. And tastes best served berries and mint leaves. Trust me.
• Grab some pie filling from the store to make blueberry cobbler the easy way (but I’ve got you covered if you want to make your own filling).

Printable Recipe