With Thanksgiving just around the corner, I decided to dip back into my Seek Satiation Archives and dig up this recipe for Cranberry Cobbler!
I’ve made this a multitude of times between Halloween and New Year’s. At Thanksgivings of yesteryears, this has been a hit! According to my original blog post, I mention how my two younger cousins – both in their mid-teens at the time – loved this the first time I made it, and that was nothing short of a holiday miracle. Ha!
As you can see in the recipe notes below, this ain’t an original by any means: It’s a recipe from the Domestic Diva herself, Martha Stewart. (Or, perhaps, more realistically, some recipe developers on her team. Haaa.)
This recipe is a dream to make! Incredibly simple, and the sweet buttery cake is a perfect match for the tangy juicy bursts of whole cranberries peppered throughout.
This definitely is not a cobbler in the traditional sense – think stewed fruit topped with soft biscuits. But, it’s an autumnal that’s wholly satisfying, no matter what you call it.
Some photos of this cobbler from Thanksgiving in 2016, when I originally posted this recipe. It looks like it was a chillier Thanksgiving. Boy, I may not be a huge fan of Thanksgiving – I’ll be 100% honest here, HA! – but I do love being home in Connecticut for these late year holidays in general. I can almost smell this cobbler baking in my parents’ stove by just looking at this first photo…
(Adapted from Martha Stewart’s recipe for Cranberry Cobbler)
- 1 cup all-purpose flour
- 1 & 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup + 2 tablespoons sugar, divided
- 1/2 cup whole milk
- 1 large egg
- 6 tablespoons unsalted butter, melted
- 1 & 1/4 cup fresh cranberries
- 1 teaspoon ground cinnamon
- 1 tablespoon water
1.) Preheat oven to 350°F. Butter or grease a round 10″ pan and set aside.
2.) Sift together flour, baking powder, and salt into a large bowl. Mix in 3/4 cup sugar.
3.) In a separate large bowl, whisk together milk and egg. Once combined, slowly stream in melted butter and whisk. Pour wet mixture into dry mixture and fold together to form cake batter. Pour batter into prepared pan.
4.) In a small bowl, combine cranberries, water, 2 tablespoons sugar, and cinnamon. Gently dot the top of the cake batter with the cranberries until the surface is evenly covered; do not press the cranberries into the batter.
5.) Place in oven and bake for 30 minutes or until cake is springy to the touch. Remove, place on cooling rack, and cool for 15 minutes before serving.