Prep time: 30 min
Cook time: 35 min
Total time: 1 h 10 min
Ingredients: 2 and 1/2 cups (300g) fresh or frozen cranberries (do not thaw); 5 cups (about 700g) fresh or frozen pitted sweet cherries (do not thaw); 2/3 cup (133g) granulated sugar; 3 Tablespoons (23g) cornstarch; 2 Tablespoons (30g/ml) orange juice; 1 teaspoon pure vanilla extract; pinch of salt; 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 1/3 cup (67g) packed light or dark brown sugar; 1 and 1/2 teaspoons baking powder; 1 teaspoon fresh orange zest; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 6 Tablespoons (85g) unsalted butter, very cold and cubed; 1/2 cup (120g/ml) buttermilk, cold; for topping before baking: 2 Tablespoons buttermilk + coarse sugar

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Cranberry Cherry Cobbler With a Golden Biscuit Topping

This spiced cranberry cherry cobbler brings together sweet cherries, tart cranberries, warm spices, and a buttery biscuit topping.

Rezept

Dessert

Zubereitungszeit ca. 1 Stunden 10 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 35 Minuten

Zutaten:

2 and 1/2 cups (300g) fresh or frozen cranberries (do not thaw)
5 cups (about 700g) fresh or frozen pitted sweet cherries (do not thaw)
2/3 cup (133g) granulated sugar
3 Tablespoons (23g) cornstarch
2 Tablespoons (30g/ml) orange juice
1 teaspoon pure vanilla extract
pinch of salt
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 teaspoons baking powder
1 teaspoon fresh orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 Tablespoons (85g) unsalted butter, very cold and cubed
1/2 cup (120g/ml) buttermilk, cold
for topping before baking: 2 Tablespoons buttermilk + coarse sugar

Arbeitsschritte:

You need orange juice for the filling and orange zest for the topping. Zest the orange first and set the zest aside, then juice it. It’s difficult to zest a cut orange!
Preheat the oven to 375°F (190°C). Lightly grease a 10-inch round or square baking pan that is at least 3 inches deep, or any 3–3.5-quart baking dish.
Combine the cranberries, cherries, and sugar in a large saucepan over medium heat. Cook, stirring, until the fruit begins to release its juices, about 5 minutes. In a small bowl, combine the cornstarch and orange juice, plus a Tablespoon of the cooking juices, stirring with a fork until cornstarch is dissolved. Pour into the saucepan with the fruit. Continue cooking, stirring, until the filling has thickened and is bubbling around the edges, about 7–8 more minutes. Remove from heat, then stir in the vanilla and salt. Pour into the prepared baking dish and set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, orange zest, cinnamon, nutmeg, and salt. It’s ok if there are still some brown sugar lumps. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the 1/2 cup (120g/ml) buttermilk, and gently stir until evenly combined. You may need to use your hands to combine it all. The dough should be slightly sticky; if it’s too dry, add 1 more Tablespoon of buttermilk.
Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm fruit filling. There’s no special trick to this—just flatten the dough in sections and cover most of the fruit. It’s supposed to look rustic. Lightly brush the top of the biscuit dough with remaining buttermilk, then sprinkle with coarse sugar.
Bake for 35–40 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
Remove the cobbler from the oven and set the pan on a cooling rack. Cool for at least 5 minutes before serving. Serve warm with vanilla ice cream.
Cover and store leftovers in the refrigerator for up to 5 days.