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Fresh Cranberry Raspberry Cobbler ~ Introducing a new classic—a luscious fresh berry cobbler featuring fresh whole cranberries and red raspberries, complemented with citrus flavor from orange juice and zest, as well as a whisper of warming spices. Perfect 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! | #fall #holiday #berries #dessert #recipe #glutenfree

Fresh Cranberry Raspberry Cobbler

  • Author: Stacy
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 to 10 servings

Description

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.

Ingredients

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

Directions

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.

Recipe Notes

Tips:

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.

Variations:

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.

Shopping Suggestions:

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