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Cranberry Orange Cobbler

This is a delicious dessert that is perfect to serve at your holiday gatherings...and it smells wonderful baking in the oven!

Course Dessert
Cuisine American
Keyword cobbler, dessert, holiday desserts
Prep Time 30 minutes
Cook Time 11 hours
Servings 6 servings

Ingredients

for the fruit compote:

  • 1 cup cranberries coarsely chopped
  • 1 cup peeled orange slices coarsely chopped
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1 Tablespoon white Karo syrup
  • 1 1/2 teaspoon finely chopped orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 Tablespoon cornstarch

for the dough:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon finely chopped orange zest
  • 1/4 cup orange juice
  • 1/4 cup heavy cream
  • 1/4 cup water

additional ingredients:

  • 4 Tablespoons butter melted
  • vegetable shortening enough to grease 8x8 baking dish

Instructions

  1. Preheat oven to 350 degrees. Grease your baking dish.

  2. Wash your oranges, zest two of them and slice all five for squeezing the 3/4 cup of orang juice you will need.

  3. Melt 4 tbl of butter in the microwave.

  4. In a mixing bowl combine the chopped fruit, sugar, karo syrup, 1/2 cup orange juice, orange zest, cornstarch and dried spices. Mix well and set aside.

  5. In a small mixing bowl, stir the flour, sugar, and baking powder together, taking care to evenly mix these ingredients. Next, stir in the 1/2 tsp of orange zest. Now add the orange juice, heavy cream, and water and stir to make a loose batter.

  6. Place the melted butter in the bottom of the greased baking pan and make sure it evenly coats the bottom of the pan.

  7. Add the cobbler batter next, and place the fruit mixture on top.

  8. Bake the cobbler at 350 F for 55 to 65 minutes or until the bread has browned nicely on top and the filling has thickened. A toothpick poked into the bread should come out clean at this point.

  9. Serve warm with a scoop of vanilla ice cream. This should serve 4 to 6 diners depending on portion sizes.

Recipe Notes

This recipe was made with five 3 inch diameter valencia oranges which provided the zest and the juice needed.