After Thanksgiving dinner, I always crave something sweet, no matter how full I feel. This cobbler strikes the ideal holiday balance. It’s sweet, tart, and inviting, but not heavy. Fresh cranberries are one of my favourite parts of the season, mostly because they show up for such a short time. This recipe came from my Thanksgiving cranberry sauce. I sweetened it slightly and topped it with a buttery sugar cookie to create a simple, festive dessert.
Cranberry Molasses Cobbler with Sugar Cookie Topping
Description
After Thanksgiving dinner, I always crave something sweet, no matter how full I feel. This cobbler strikes the ideal holiday balance. It’s sweet, tart, and inviting, but not heavy. Fresh cranberries are one of my favorite parts of the season, mostly because they show up for such a short time. This recipe came from my Thanksgiving cranberry sauce. I sweetened it slightly and topped it with a buttery sugar-cookie to create a simple, festive dessert.
Ingredients
Cranberry Sauce Ingredients
Sugar Cookie Topping
Instructions
Cranberry Sauce Instructions
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Combine all ingredients in a medium pot over medium heat.
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Lower the heat once it simmers. Simmer it until the sauce thickens and the cranberries burst, about 8–10 minutes.
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Continue cooking until the mixture reaches your preferred thickness. It will thicken further as it cools.
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Remove from heat and taste for tartness. If it’s too tart, stir in a little more brown sugar to taste
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Blend lightly (to your preference) with a pastry cutter or an immersion blender.
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Let it cool completely.
Sugar Cookie Topping Instructions
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In a medium bowl, whisk together the sugar, flour, baking powder, and salt.
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Blend in the butter and vanilla with a fork until fully incorporated. The mixture will be crumbly.
Assemble the Cobbler
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Spread the cooled cranberry sauce evenly over the bottom of a 5×9 casserole pan.
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Sprinkle or gently spread the cookie topping over the cranberry layer.
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Bake at 375°F for 30 minutes.
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Raise the temperature to 400°F. Bake for another 5 to 10 minutes, unless the top is already golden brown.
Note
Tips:
- Make ahead: The cranberry base can be prepared up to three days ahead and refrigerated. Assemble and bake just before serving.
- Serve warm with vanilla ice cream or whipped cream for an easy, elegant dessert.
Grocery List (Organized By Department)
Produce
- 1 (12-ounce) bag fresh cranberries
- 2 tsp vanilla
Dairy
- 1 stick salted butter (softened)
Baking & Spices
- ½ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt (or ¼ tsp table salt)
- 3 tbsp brown sugar
- ¼ tsp ground cloves
- ¼ tsp cinnamon
- ¼ tsp cardamom
- 2 tsp cornstarch
Pantry / Shelf-Stable
- ⅓ cup molasses
- ⅓ cup brandy
