Full of fall flavors, this Apple Cranberry Cobbler recipe is a delicious and easy dessert to pull together for your seasonal festivities. Infused with vanilla, star anise, and optional bourbon, this seasonal dessert is baked in an 8×8 inch baker or individual ramekins and is luscious shared warm with vanilla ice cream.
Sweet and Crusty Apple Cranberry Cobbler
When Fall arrives, it’s time for all things apple! My Apple Cranberry Cobbler recipe is a family recipe, one I’ve been making for as long as I can remember. It’s comforting, cozy and the aroma of spiced apples wafting through the house is irresistible!
This Recipe Is
- Easy to Make – a simple biscuity topping crowns spiced and lightly sweetened diced apples and fresh cranberries.
- Bourbon or Not – bourbon and apples are perfect partners! However, bourbon can be omitted in favor of apple juice or apple cider with delicious results.
- Versatile – this apple cranberry dessert can be made in an 8 x 8 inch baker or single serve ramekins.
About the Key Ingredients
- Cranberries – you can use fresh or frozen in this recipe. Just make sure they’re plump and not wrinkly.
- Apples – use your favorite… I like Gala, Granny Smith, Jonagold or Liberty. Farmer’s market apples are perfect for this cobbler too! Use a mix for best flavor.
- Bourbon or Apple Cider/Juice – you can use a mix of the two or use all of one or the other, depending on preference.
- Star Anise – this is an optional ingredient, but one I recommend. If you just need the two called for in this recipe, look in the bulk spice section and buy exactly what you need. You can also use star anise extract if you have that on hand (about 3/4 tsp). The flavor isn’t loud in this dessert, rather, it just adds something extra that’s so nice.
- Heavy Whip Cream – instead of butter, we’re mixing flour and sugar with cream. This creates a tender and light texture for the topping.
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How to Make Apple and Cranberry Cobbler
step by step
Baked apples and cranberries are such a delight to share and enjoy! Choose your baking vessel(s), either an 8 inch x 8 inch baker or four ramekins, depending on preferred presentation.
Cobbler, Crisp, Pandowdy, Grunt or Slump?
I adapted this cranberry apple cobbler recipe from a grunt recipe, yet after doing a bit of research on what a grunt is, I changed the title from grunt to cobbler. A grunt is in the same group as crisps, pandowdys, cobblers, brown betties, and slumps.
A cobbler is a comforting baked mix of seasonal fruit with a biscuity dough topping. This dough is creamy and tender, not flaky, with a hint of crunch on the surface. I find it imperative to have a tender, creamy bit of dough with every mouthwatering bite of sweet apples, tart cranberries and caramelized buttery syrup. So, there’s plenty of dough to go around!
Once the fruit is bubbly, the topping is puffy, golden brown and crisp and a toothpick comes out clean, it’s ready.
Macerate for Flavor
Macerating is similar to marinating, but instead of soaking meat or poultry, you’re soaking fruit. Fresh and dried fruit will soak up macerating liquid which causes fruit to soften. Since we’re adding brown sugar to the macerating cranberries, the sugar will draw moisture and flavor out, also creating a bit of a syrup. For this recipe, we’re macerating cranberries for 30 minutes or up to 8 hours.
Traci’s Tips
- Get Ahead: The cranberries can be macerated up to eight hours ahead of when you’ll make the recipe.
- What to Serve Cobbler With: High quality vanilla bean ice cream pairs deliciously with this recipe! Or, if you prefer, you can whip up some whipping cream to dollop.
- Save Time for a Rest: After baking, this cranberry apple cobbler needs to rest for about 15 minutes so that the fruit juices have time to thicken. This will give the cobbler some time to cool a bit too.
Apple Cranberry Cobbler with Tender Biscuity Topping
Piping hot, fresh, and festive, this Apple Cranberry Cobbler is an easy to make, delicious addition to your holiday festivities! Serve with a scoop of your favorite vanilla bean ice cream, the biscuity topping will soak up all the creamy goodness. *I've included two ways to prepare this recipe: in an 8×8 (20x20cm) baker or four, 10 oz (283g) ramekins.
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Ingredients
Cranberry Mix:
- 1 cup ( 90 grams) Cranberries, fresh or frozen
- 1/3 cup (70 grams) Apple Cider or Bourbon, or a mix of both* unsweetened apple juice may be used (see note)
- Two Star Anise
- 2 tablespoons Brown Sugar, light or dark
- 1/2 Vanilla Bean, or 2 tsp vanilla extract
Apple Mix:
- 3 (550 grams) Large Baking Apples, like Jonagold, Gala, Honeycrisp (after dicing, about 4 cups / 400 grams)
- 1/2 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- 2 tablespoon Brown Sugar, light or dark
- 1/2 tablespoon Ground Cinnamon
- Pinch of Sea Salt
- 4 tablespoons (56 grams) Unsalted Butter, divided
Tender Biscuity Topping:
- 1/4 cup (55 grams) Organic Cane Sugar
- 3/4 cup (115 grams) All Purpose Flour
- 2 1/2 teaspoons Baking Powder
- Pinch of Sea Salt
- 3/4 cup + 2 tablespoons (200 grams) Heavy Whip Cream
- 1 tablespoon Turbinado or Sanding Sugar, for finishing, optional
Instructions
Macerate the Cranberries:
- Place the cranberries in a large mixing bowl with the bourbon and/or apple cider, star anise and brown sugar. Scrape out the vanilla bean and put the beans and pod in the cranberry mixture. Stir, cover and set at room temperature for at least 30 minutes or refrigerate overnight for at least 8 hours.
Prep the Baking Vessel(s):
- Take 1 tablespoon of unsalted butter and spread it on the bottom and sides of four, 10 oz (283g) ramekins OR an 8×8 inch (20x20cm) baking dish. If baking in ramekins, line a sheet pan with parchment paper or a silpat, set aside.
- Preheat Oven: Arrange oven rack in the center of the oven. If baking in ramekins, preheat to 400 fahrenheit (204 celsius). For an 8×8 inch baking dish, preheat to 350 fahrenheit (180 celsius).
Prep The Apples and Filling:
- Remove the vanilla pod and anise from the cranberry mixture (TIP: rinse and dry the vanilla pod overnight, then add it to your sugar container for vanilla sugar). Peel, core and dice the apples into about 1/2 inch (12mm) pieces. Transfer the diced apples to the bowl with the cranberries.To the apples/cranberry bowl add the lemon zest, juice, brown sugar, cinnamon and pinch of salt. Gently stir the mixture well coating all the apple pieces with the liquid. Set aside.
Make The Dough:
- In a medium mixing bowl whisk the sugar, flour, salt and baking powder. Add the heavy whip cream and stir gently just to incorporate the ingredients until no dry patches remain. Do not over work the tender dough. It will be a shaggy mess, very moist and sticky.
To Assemble:
- Place the apple mixture into the baking vessel(s), dividing fruit equally among the ramekins OR spreading into an even layer in the baker (be sure to pour all the juice in too!). Cut the remaining 3 tablespoons of butter into small cubes and dot evenly on top of the fruit.
- 8×8 Baker: Dollop and spread the dough over the fruit mixture – the dough doesn't need to completely cover the fruit. Ramekins: Dollop the dough equally over the fruit in the ramekins. Pack it down if needed. The ramekins will be full, but the fruit mixture will break down as it bakes.
- Sprinkle the top of dough with raw or turbinado sugar if using.
To Bake:
- 8×8 Baker: Bake for 40-50 minutes at 350F. Start watching the crust at about 30 minutes. Ramekins: Set the ramekins on the prepared sheet pan. Bake for 25-30 minutes at 400F. Start watching the crust at about 18 minutes. You want a golden brown crust. If it starts getting too dark, place a piece of foil loosely over the top. The cobbler is done when a tooth pick inserted into the center of the dough comes out clean and the edges are bubbly.
- Remove from oven and allow to rest for about 15 minutes before serving. This allows the fruit juices to thicken further. Serve warm with ice cream or whipped cream.
To Store:
- Cool completely, then store in the refrigerator for up to three days. Rewarm, covered, at 350F in the oven for about 15 minutes.
Video
Notes
*Bourbon, Just a Little or Not: You can make this with all bourbon, a mix of bourbon and apple cider or all apple cider (or unsweetened apple juice). It depends on taste and who you’re sharing with. Using all bourbon yields an assertive bourbon forward flavor, where as a mix of cider and bourbon produces a more mellow bourbon flavor. Using all apple cider or apple juice is a delight too!
I recommend an oven thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 71g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 12mg | Potassium: 538mg | Fiber: 5g | Sugar: 43g | Vitamin A: 521IU | Vitamin C: 11mg | Calcium: 181mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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I made this for my family and it was amazing!! I used bourbon and it was delicious!!!
Yay! SO happy to read your note, Michelle!
These are delicious, thanks!!
Brought this to our Friendsgiving, and everyone LOVED it! So delicious. Used Honeycrisp & Granny Smith apples. Was afraid all bourbon (rather than part AJ) might be too strong, but it was not at all! (And the Buffalo Trace was great in my coffee too, btw. 😉) Thx for the recipe!
Hi Merri! Hooray for a tasty cobbler! Isn’t the bourbon so nice? Thank you for giving the cobbler a go sharing your thoughts. Day made!
Crisps are my favorite type of dessert, and this one is heavenly! I live in the heart of Bourbon Country in Kentucky, but for whatever reason, I seldom cook with it. That may be about to change! The bourbon and the star anise really put this crisp over the top. I used a combination of Honeycrisp and Gala apples and Buffalo Trace bourbon. What a glorious combination of flavors! I will be making this again when my family comes for Christmas…if I can wait that long.. This is seriously wonderful!
So happy to hear this Jonel! Oh my goodness… it’s such a fabulous ingredient for the baker’s larder! Mmm honeycrisp and gala … but I’ve not tried Buffalo Trace.. I’ll be on the lookout! You’ve inspired me to refresh this scrumptious dessert.. I posted it my first year of blogging! Thank you for your note! :D
It just makes me a little sad that I did not find this recipe sooner!! But at least I found it! I’ll check for you about Buffalo Trace. They are local to Frankfort, KY, about 30 miles from me; best bourbon in KY, “in my humble opinion.” I’ll try to find out how widely it is distributed and let you know! I LOVE your recipes! I am relatively new to your blog, and at age 76, I don’t cook as much as I used to; but I have absolutely loved every recipe I have tried from Vanilla and Bean! I also love your blog commentaries, especially on environmental issues, which are so near-and-dear to my heart! :)
Thank you for your kind words, Jonel! Please email me with more on Buffalo Trace! I love a good recommendation!
Buffalo Trace is awesome!
Thank you Allyson! I’ll be on the lookout!
this cobbler looks divine! i love to cook but definitely need to work on my baking skills!
Hi Lizzy! This apple cobbler would be a great place to practice your baking skills! You’ll love the results!