Best 2 Cherry And Cranberry Cobbler Recipes

Indulge in a delightful culinary creation that harmoniously blends the vibrant flavors of cherries and cranberries, resulting in a tempting Cherry and Cranberry Cobbler. This delectable dessert boasts a flaky, golden crust that encases a vibrant filling of plump cherries, tart cranberries, and a hint of aromatic spices. As the cobbler bakes, the fruits release their natural juices, creating a luscious sauce that seeps into the crust, resulting in a tantalizing combination of textures and flavors. The Cherry and Cranberry Cobbler stands as a testament to the culinary magic that can be achieved when two distinct fruits come together to create a harmonious and unforgettable experience. Whether you're seeking a comforting dessert to warm your heart on a chilly evening or a sweet treat to impress your friends and family, this Cherry and Cranberry Cobbler is sure to satisfy your cravings. So, don your apron, gather your ingredients, and embark on a delightful baking journey, transforming simple ingredients into an extraordinary dessert that will leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY AND CRANBERRY COBBLER

Cherry and Cranberry Cobbler image

Provided by Giada De Laurentiis

Categories dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan
1 3/4 cups all-purpose flour
1/2 cup fine polenta, such as Bob's Red Mill
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
One 10-ounce bag frozen cherries, thawed and drained
One 10-ounce bag frozen cranberries, thawed
2/3 cup light muscovado sugar or light brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest (from 1/2 orange)
1/4 teaspoon kosher salt
Serving suggestion: whipped cream or vanilla ice cream

Steps:

For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

LEFTOVER CRANBERRY AND CHERRY COBBLER PIE

Leftover Cranberry and Cherry Cobbler Pie image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups canned cherry pie filling
1 1/2 cups leftover cranberry sauce
1 1/3 cups all-purpose flour
1 heaping tablespoon granulated sugar
3 teaspoons baking powder
Pinch kosher salt
6 tablespoons cold salted butter, cubed
3/4 cup buttermilk
Coarse sugar, to garnish

Steps:

Preheat the oven to 375 degrees F.
Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.

Tips:

Use fresh, ripe cherries and cranberries for the best flavor.
If you don't have fresh cherries, you can use frozen or canned cherries. Just be sure to thaw them before using.
You can use any type of berries you like in this recipe. Some other good options include blueberries, raspberries, and blackberries.
If you don't have a 9x13 inch baking dish, you can use an 8x8 inch dish. Just be sure to adjust the cooking time accordingly.
Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This cherry and cranberry cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet cherries and tart cranberries is perfectly balanced by the buttery, flaky crust. Whether you serve it warm with a scoop of ice cream or chilled the next day, this cobbler is sure to be a hit.