Introducing a new classic—a luscious fresh berry cobbler featuring fresh whole cranberries and red raspberries, complemented with plenty of citrus flavor from both orange juice and zest, as well as a whisper of warming spices. This special cobbler is ideal for both the Thanksgiving and Christmas holidays. The secret is in the buttery biscuit crumble topping that tastes like a cross between a buttery biscuit, pie pastry and a sugar cookie! Children and adults alike will LOVE this easy-to-prepare dessert with a scoop of vanilla ice cream or fresh whipped cream. Recipe includes gluten free option.
Introducing A New Holiday Classic:
Fresh Cranberry Raspberry Cobbler
My sweet baking friends, today I am beyond thrilled to share a special cobbler recipe that is the perfect fresh fruit baked dessert for the Thanksgiving Day table as well as the Christmas table—Fresh Cranberry Raspberry Cobbler. Not only is it absolutely gorgeous, but the flavor profile is truly exquisite. The combination of tart berries, citrus and spices in the luscious ruby-red filling, contrasted with the buttery biscuit crumble resembling a cross between pie pastry, a biscuit and a sugar cookie sprinkled with sugar and spice, will send you over-the-moon!
If you are enamored with tart cherries, red raspberries, Concord grapes and fresh cranberries as I am, and you embrace everything citrus and spice, you simply must add this extraordinary fruit cobbler, Fresh Cranberry Raspberry Cobbler, to your holiday baking list. You and your guests will not be disappointed! I promise.
Truth be told, I have been eager to share this recipe with you since I started food blogging over 5 years ago now. However, I had a certain vision for the photography in that I desperately wanted to include beautiful freshly picked red raspberries as well as fresh cranberries.
The challenge? The seasons or availability of these two fruits only very slightly overlap. Picking season for red raspberries goes through September and into early October here in Central Indiana at our favorite local berry farm, Spencer Farm, in Noblesville, Indiana—literally a stone’s throw from where I Iive. However, fresh cranberries usually do not make an appearance in local grocery markets until early October.
This year, the stars aligned and I was incredibly fortunate in being able to work with both freshly picked red raspberries, thanks to the warmest first half of October in Indiana history warding off any frost, as well as fresh whole cranberries showing up early in the marketplace. It was kismet!
As soon as I completed the photography for our Fresh Cranberry Raspberry Cobbler, my husband made a beeline to the freezer to grab some ice cream and then dove right in. Afterwards, he requested that I make this stunning cobbler for Thanksgiving along with our favorite pumpkin pie. As for me? Being the tart cherry lover that I am, I was in sheer heaven! Truly, words cannot convey how much I adore this cobbler recipe and I am confident you will find a new family holiday favorite.
This recipe for Fresh Cranberry Raspberry Cobbler is part of my new series, A Special Series: Cobblers, Crisps and Crumbles. As I mentioned in my previous post, this series is a direct result of readers writing in and requesting certain cobbler and crisp recipes—such as my recipes for cherry cobbler and peach cobbler—as well as questions and confusing comments I have received on the blog. Turns out that many readers are confused as to what constitutes a cobbler, crisp or crumble. For instance, one reader, Lin, shared with me that my Best Ever Blueberry Cobbler was considered a crisp in California. My friends, it is my pleasure to share with you all the differences as this series unfolds.
As for the baking vessel of choice for this recipe, I enjoy using my stoneware deep pie dish from this set: Williams Sonoma Stoneware Pie Dish, Set of 3, an exclusive from Williams-Sonoma. This is not an affiliate link, just a helpful link for my readers. It’s a beautiful baking dish and just perfect in this application.
As with my other cobbler recipes here on the blog, what makes this recipe versatile is that it can be prepared gluten-free as well—simply by using your favorite gluten free flour blend designed to be used in a cup for cup replacement for the unbleached wheat all-purpose flour called for in the recipe. Please read the Recipe Notes at the bottom of the recipe for Variations and Shopping Suggestions.
My friends, add this fabulous cobbler, Fresh Cranberry Raspberry Cobbler, to your holiday baking list this season and be prepared for rave reviews!
Meanwhile, happy holiday baking!
Below are Pinterest-friendly sized images to pin at Pinterest:
Introducing a new classic—a luscious fresh berry cobbler featuring fresh whole cranberries and red raspberries, complemented with plenty of citrus flavor from both orange juice and zest, as well as a whisper of warming spices. This special cobbler is ideal for both the Thanksgiving and Christmas holidays. The secret is in the buttery biscuit crumble topping that tastes like a cross between a buttery biscuit, pie pastry and a sugar cookie! Children and adults alike will LOVE this easy-to-prepare dessert with a scoop of vanilla ice cream or fresh whipped cream. Recipe includes gluten free and vegan options.
For the Cranberry Raspberry Filling
- 3½ cups (350 g or about 12 oz) fresh whole cranberries, sorted, rinsed and dried
- 2½ cups (375 g) fresh red raspberries, sorted, rinsed and dried
- 3 tablespoons (45 ml) freshly squeezed orange juice
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon (1.25 ml) pure almond extract
- 1¼ cup (250 g) granulated cane sugar
- 2½ teaspoons (5 g) freshly grated orange zest
- 1½ teaspoons (3 g) freshly grated lemon zest
- ¾ teaspoon (1.88 g) ground cinnamon
- ¼ teaspoon (.5 g) ground allspice
- ⅛ teaspoon (.325 g) freshly grated whole nutmeg
- ⅛ teaspoon (.275 g) ground cloves
- 3 tablespoons (18 g) tapioca flour (also known as tapioca starch)
For the Buttery Biscuit Crumble Topping
- 1 cup plus 5 tablespoons (about 158 g) unbleached all-purpose flour
- 6 tablespoons (75 g) granulated cane sugar
- 1½ teaspoons (7.2 g) baking powder
- ¼ teaspoon (1.2 g) fine-grain sea salt, or ¼ teaspoon (1.5 g) regular table salt
- 6 tablespoons (¾ stick or about 85 g) unsalted butter, chilled & cut into bits
- 1 large egg (mine weighed 50 g w/o shell), slightly beaten
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon (1.25 ml) pure almond extract
- 1 tablespoon (12.5 g) granulated cane sugar
- ½ teaspoon (1.25 g) ground cinnamon, optional
- ¼ teaspoon (.65 g) freshly grated whole nutmeg, optional
Arrange oven rack in lower third of oven and preheat oven to 375ºF (190ºC). Lightly butter 10-inch (25 cm) pie plate or 2-quart (1.89 liters) baking dish. (Generally, an oblong 2-quart or 1.89 liter baking dish measures about 7 x 11 inches (18 x 28 cm) with 2-inch (5 cm) high sides.)
Prepare the Cranberry Raspberry Filling: Place cranberries and raspberries into prepared baking dish ensuring even distribution. In a small prep bowl, whisk together orange juice and extracts; set aside. In a small mixing bowl, combine sugar and citrus zests. Mix until well combined. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the spices and tapioca flour; whisk until thoroughly combined. Set aside.
Drizzle orange juice and extracts mixture over the berries, then sprinkle the sugar, citrus zest, spices and tapioca flour mixture evenly over berries in prepared baking dish. Make sure the mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla and almond extracts into beaten egg using a fork. With a fork, gently toss beaten egg and extracts into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.
Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 50 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
Serve the Cobbler: Serve with scoop of vanilla ice cream and/or fresh whipped cream.
Yield: Makes 8 to 10 servings.
For the Fruit Filling: Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
For Eggless Option: Simply substitute 2 to 4 tablespoons (30 to 60 ml) nondairy milk (almond or coconut milk) or whole milk in lieu of the 1 large egg called for in recipe. Start with adding 2 tablespoons (30 ml) (along with vanilla extract) and then add desired amount of milk up to 4 tablespoons (60 ml) as needed. Gently toss into flour mixture with a fork until moistened and dough starts to hold together. Continue with recipe as directed.
For Vegan Option: Substitute 4½ tablespoons (54 g) organic palm shortening, such as Spectrum®, and 1½ tablespoons (21 g) coconut oil for the 6 tablespoons (85 g) unsalted butter called for in recipe. (This is Wicked Good Kitchen’s favorite ratio to use when substituting tropical fats for butter in baking.) Alternatively, use your favorite vegan butter substitute. Then, simply follow directions above for Eggless Option and use your favorite nondairy milk to replace the egg called for in recipe.
For Gluten Free Option: Substitute Cup4Cup® Gluten-Free Flour (INGREDIENTS: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.), available at Williams-Sonoma, or your favorite gluten-free flour blend (that includes guar gum or xanthan gum) measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.
For the Buttery Biscuit Crumble Topping, use 1 cup plus 5 tablespoons (168 g) Cup4Cup® Gluten Free Flour.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and Organic Unbleached All-Purpose Flour by Hodgson Mill® because it is naturally white and contains no additives.
We also highly recommend aluminum free baking powder, organic grass-fed butter, organic eggs, cranberries, raspberries, lemons and oranges as well as organic granulated cane sugar and spices. In addition, we highly recommend fine-grain sea salt such as French Celtic Sea Salt by Eden Foods®, Nielsen-Massey® Organic Pure Vanilla Extract, Nielsen-Massey® Pure Almond Extract, Organic Tapioca Flour by Arrowhead Mills™ and Cup4Cup® Gluten-Free Flour.
Original Recipe Source: WickedGoodKitchen.com
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