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Christmas Cranberry Cobbler is a great dessert on Christmas Eve that tastes even better leftover on Christmas morning. The sugared cranberries on top give this cobbler a sweet and tart flavor, plus the crystalized sugar that forms after baking gives it just the right amount of texture.
Who called for crumbly, golden, cranberry goodness?
Oh yea, I guess that was me…
I am SO excited for the holidays and this new dish is just the best thing since sliced crusty bread in my book.
It’s the lazy girl’s guide to happiness, in dessert form really. This Christmas cranberry cobbler is a direct result of an incredible lazy streak when it comes to cooking for anything outside of the wedding I’m catering tomorrow.
I may seem like I’m cool on the surface, but if you could get inside my head, it’s a total mess.
Ok, maybe I am not so cool on the surface. I sure like to pretend that I am though… 😉
Of course I know I can do it, and I may be guilty of putting an insane amount of pressure on myself, but there’s a mild freakout happening right about now.
It’s forced my Type-A organized self to come out in full force with about 20 lists and labeling of all containers and dishes. If you walked into my kitchen, you’d turn right around because it’s a big bunch o’ crazy right now.
Instead of attempting to make a complicated Christmas cake (it really was on my list this year, but I couldn’t make it happen), I opted for a simple dessert that also doubles as breakfast (presently eating a slice as we speak…). As much as I love the idea of making a layered stunning cake, I know my limitations.
I am not a master cake artist. I accept this. It’s ok that I can’t do everything. Woo saaaa… (anyone get the Bad Boys II reference right there? LOL)
When you’re cooking Christmas Eve dinner the day after busting out a catering gig, there’s no way I’m making things harder on myself at my favorite time of year. Christmas Day is the day to treat myself. It’s the day where I do nothing but eat, drink and be merry.
My plan this Christmas?
This cobbler for breakfast, mimosas, pjs, presents, card games and endless puppy snuggles (or as many as she’ll allow me…).
Oh and screaming “SANTA!” at the top of my lungs as I open the gifts from Santa that’ll inevitably show up under the Christmas tree. Did I mention he and I are besties?
Not as close as Alton Brown and I are in my head, but he’s right up there. The big man just loves me. 🙂
I might be a little too wound up at the moment… Sugar high? Definitely.
This Recipe’s Must Haves
I baked my cobbler in a Lodge cast iron skillet and it came out absolutely perfect.
If you don’t have a set of mixing bowls
, you need to invest in them. They come in handy every single day.
Another everyday must for my kitchen is a wooden spoon or a long wooden spoon!
Christmas Cranberry Cobbler
Dessert and breakfast in one sweet and tart skillet? Oh yea, baby.
Ingredients
Cranberries
- 1 1/2 cups fresh cranberries
- 1/4 cup sugar
Cobbler
- 1 2/3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 9 Tbsp unsalted butter, melted + more for the pan
- 1 cup + 2 Tbsp sugar
- 3/4 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350˚F. Generously butter a 12-inch cast iron skillet.
- In a small bowl, toss together the cranberries and 1.4 cup sugar. Set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon and salt.
- In a medium bowl, whisk together melted butter, milk, sugar, egg and vanilla. Add the milk mixture to the dry ingredients, stirring to combine.
- Scrape the batter into the prepared cast iron skillet. Scatter the sugared cranberries over the top of the batter evenly.
- Bake for 25 to 30 minutes, until golden brown. Serve warm or at room temperature (surprisingly awesome at room temp by the way!).
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Barely Vegan says
I’m so behind on reading my fav blogs! Man I missed out. Those Pomegranate Pork Tacos and Peppermint Biscotti went in my list of recipes to try, as will this Cranberry Cobbler!! I like baked goods that have little bites of fresh fruit in them. This looks great! Good luck on catering the wedding. I know it will be great! I remember my catering days. Catering stressed me out so much I think I developed a twitch. haha!
Jennifer @ Seasons and Suppers says
Beautiful Meghan! And so perfect for Christmas. Have a wonderful holiday!!
marla says
Love this cranberry cobbler recipe…must try!
Marly says
This recipe is fantastic! My sweetie and I browned a few walnut bits in butter in the cast irpn and mixed em into the batter and made the recipe as-is for Thanksgiving. Yummy, thanks!
Meghan Y. says
I’m so happy to hear you enjoyed it!
Karen C says
The cranberry-cobbler cake was excellent! The sugar may not adhere to all the cranberries- just sprinkle it evenly across the top before baking! Super-yum!
Meghan Y. says
Yay! I am so glad you loved it!
Donna Steffen says
I have no iron skillet. What other pan would
work?
Meghan Y. says
As long as it is the same size and oven safe, a different kind of skillet will work!
Rachel Stutzman says
I have 8” and 12” cast iron skillets … should I make the cobbler thicker or thinner & adjust the baking time or use a 9” square glass pan? I also have a 10” Pyrex casserole dish. Any suggestions???
Meghan Y. says
I would just make the cobbler thicker and use the smaller pan! Then just add time onto the total baking time – I suggest in 5 minute increments ?
Eva Marie says
Did you recently change cobbler recipe? I need the other one! Lol
Thank you
Meghan Y. says
Hi there! I did just do an update! It’s the same recipe with a couple minor tweaks for improvement and new pics ❤️
Eva Marie says
Can I get a copy of the last recipe please? I’m going to try this one as well.
Eva Marie says
Also, I wanted to mention it’s most delicious to eat hot but we agree that it tastes great at room temperature as well. Our family enjoys either way. And I thought it’d be too dry after being in fridge and warmed but nope it’s still delicious. We have thoroughly enjoyed this recipe. A fun little addition is to add the Wiltons white sparkling sugar on top after it comes out of oven. It adds just a little more holiday feeling and isn’t too sweet. It makes the cranberries look frosty. Delicious and so pretty!
Marina says
Your cake looks so delicious, my kids love cranberry so much.
Full of Christmas vibe! Thank you for your sharing, Meghan.
Meghan Y. says
Thank you Marina!
Arene says
This looks delish! I want to make a large batch for a party – could I use a disposable 9×13 aluminum pan?
Meghan Y. says
I haven’t made it in a pan before, but I don’t see a reason it wouldn’t work! I would double the recipe – it might just need a few more minutes to bake through in the pan.