Go Back Email Link
–+ servings

Cranberry Strawberry Cobbler

A perfect balance of tart and sweet, this cobbler combines winter cranberries with strawberries for a bright filling with a buttery sugar cookie topping.
Prep Time:20 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 30 minutes

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

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.
    filling ingredients mixed together.
  • 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.
    cookie topping ingredients mixed together.
  • 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.
    baked cobbler with golden brown topping.
  • 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.

Nutrition

Calories: 266kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 107mg | Potassium: 118mg | Fiber: 2g | Sugar: 29g | Vitamin A: 408IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 1mg
Servings: 8 servings
Calories: 266kcal
Author: Katie