Name: Cranberry Strawberry Cobbler
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 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; 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

This cranberry strawberry cobbler is just the right blend of sweet and tart, especially when you add a scoop of vanilla ice cream. You really need fresh cranberries for this one, which makes it the perfect winter cobbler recipe.

cobbler serving on plate topped with vanilla ice cream.

Cranberry Strawberry Cobbler

A perfect balance of tart and sweet, this cobbler combines winter cranberries with strawberries for a bright, festive dessert that isn’t TOO sweet. The cookie-style topping stays crisp and buttery, making it PERFECT with vanilla ice cream.

Prep Time 20

Cook Time 1 10

Total Time 1 30

Serving Size servings

Equipment

Baking Sheet
Aluminum foil
8X9 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

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Instructions

Prepare. Preheat oven to 375°F with rack in center position. Line a baking sheet with foil to catch any drips.
Mix. In a large bowl, combine cranberries, strawberries, sugar, cornstarch, vanilla, orange zest, and salt. Pour into an 8 or 9-inch square baking dish.
Start. Cover the fruit mixture with foil and bake for 20 minutes to release juices and start the thickening process.
Make Topping. While the filling bakes, beat butter and sugar with an electric mixer for 2-3 minutes until fluffy. Add egg yolk and vanilla, and beat 1 minute more. Add flour, baking powder, and salt, mixing just until combined.
Top. Remove hot filling from oven and drop cookie dough on top by tablespoonfuls, spacing evenly.
Bake. Return to oven and bake uncovered for 40-50 minutes until the topping is golden brown and the filling is bubbling.
Cool. Let rest for at least 20 minutes before serving. Delicious warm or at room temperature with vanilla ice cream.

Notes

The filling should stay a little tart to balance the sweet cookie topping. If you prefer it sweeter, increase the sugar in the filling to 2/3 cup.

Traditional cobblers can get soggy, but my cookie crust always stays crisp and adds a nice crunch. You have to pre-cook the filling so that everything sets properly.

This is great to make in the winter when cranberries are in season and strawberries are not because frozen strawberries actually work better than fresh ones. They break down slowly during baking, giving a better texture.

Kitchen Wisdom

Cranberries are full of pectin, so we don’t need to add much thickener. Pre-cooking the filling under the foil helps the pectin release and the cornstarch to start working. No runny filling. Just perfectly set and ready for the cookie topping.

Tips for Success

Line your baking sheet – the filling WILL bubble over.

Space out the cookie dough so you can see the filling bubbling through.

Look for bubbling around the edges before removing it from the oven.

Let it rest for the full 20 minutes – it will thicken as it cools.

Ingredients and Equipment

Cranberries: Fresh or frozen both work.

Strawberries: Use frozen – they’re consistent and cost less.

Butter: Must be at room temperature for smooth topping.

Baking dish: 8 or 9-inch square or round, glass or ceramic.

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Make It Your Own

Mix up the fruit or the toppings.

Replace strawberries with blackberries or raspberries.
Switch orange zest for lemon.
Try different ice cream flavors besides vanilla, like strawberry ice cream.

Storage & Serving

Serve warm or room temperature with vanilla 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.

There you have it. A reliable dessert that’s a little different and great in the winter.

Cranberry Strawberry Cobbler