This cobbler is the perfect blend of tart cranberries, sweet apples, and a buttery nutty biscuit topping. It’s warm, fragrant, and ideal for autumn gatherings or holiday tables.
Ingredients
Fruit Filling:
• 3 cups peeled, cored, and thinly sliced baking apples (Granny Smith or Braeburn)
• 1 ½ cups fresh or frozen cranberries
• ¼ cup apple juice or cider
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp cornstarch
• ½ tsp ground ginger
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ tsp ground cinnamon
• 1 tsp pure vanilla extract (stirred in after cooking)
Biscuit Topping:
• 1 cup all-purpose flour
• 3 tbsp granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp fine sea salt
• 6 tbsp cold unsalted butter, cubed
• ¼ cup finely chopped toasted walnuts
• 1 tsp finely grated orange zest
• 3–4 tbsp ice water, as needed
Instructions
Preheat & Prep
Heat oven to 400°F (200°C). Place an 8-inch cast-iron skillet (or oven-safe pan) on a parchment-lined sheet to catch drips.
Cook the Filling
In the skillet, whisk apple juice, lemon juice, cornstarch, and ginger until smooth. Add apples, cranberries, granulated sugar, brown sugar, and cinnamon. Stir to coat.
Set over medium-high heat and bring to a gentle boil. Reduce to medium and simmer 2–3 minutes, stirring occasionally, until thickened. Remove from heat and stir in vanilla.
Make the Topping
In a bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fork until crumbly. Fold in walnuts and orange zest.
Add ice water gradually, mixing just until dough clumps together. Do not overwork.
Assemble & Bake
Drop spoonfuls of dough over warm fruit filling. Do not spread—the topping will puff as it bakes.
Bake 22–28 minutes, until the topping is golden and filling bubbles at the edges.
Cool & Serve
Let rest 45–60 minutes before serving to allow the filling to set. Serve warm with whipped cream or a drizzle of caramel.