Martha Stewart’s Cranberry Cobbler is a simple and elegant seasonal dessert featuring tart cranberries baked beneath a soft, buttery cake topping. Made with fresh or partially thawed frozen cranberries, this easy skillet dessert balances bright fruit flavor with a tender golden crumb, making it perfect for Thanksgiving, Christmas, or cozy winter gatherings.
Why Everyone Will Love This Recipe
This cranberry cobbler is the perfect combination of sweet and tart. The juicy cranberries soften as they bake, creating a vibrant fruit layer beneath a lightly sweet cake topping. It’s quick to prepare, requires simple ingredients, and is especially delicious served warm with whipped cream or vanilla ice cream.
What Is the Dish?
A cobbler is a classic American dessert traditionally made by topping sweetened fruit with a biscuit, cake-like, or pastry topping before baking. The name comes from the cobbled appearance of the topping, which resembles a rough stone path once baked. Unlike pies, cobblers do not require a bottom crust, making them a simpler and more rustic dessert.
Martha Stewart’s cranberry version puts a seasonal spin on this classic by using tart cranberries instead of the more common peaches, berries, or apples. Cranberries have long been associated with American holiday cooking because they are native to North America and naturally harvested in the fall. Fun fact: cranberry desserts became especially popular around Thanksgiving because their bright acidity provides a refreshing contrast to rich holiday dishes.
Cooking Tips
- Use fresh cranberries or partially thawed frozen cranberries for the best texture.
- Coat the cranberries with sugar before baking to balance their natural tartness.
- Do not overmix the batter—just stir until the ingredients are combined for a tender topping.
- A cast-iron skillet helps create even baking and a beautifully golden edge.
- Serve warm for the best texture and flavor.
Frequently Asked Questions
Can I Use Frozen Cranberries for This Cobbler?
Yes. Partially thaw frozen cranberries before using so they bake evenly.
Can I Make This Cobbler Ahead of Time?
Yes. Prepare it ahead and gently reheat before serving, though it is best fresh from the oven.
What Can I Serve With Cranberry Cobbler?
It pairs beautifully with vanilla ice cream, whipped cream, crème fraîche, or a drizzle of custard.
Can I Use Another Fruit Instead of Cranberries?
Yes. Apples, pears, blueberries, or mixed berries can be used, though cooking times may vary.
Why Is My Cobbler Topping Dense?
Overmixing the batter can make the topping heavy. Mix only until the ingredients are just combined.
How to Store
Store leftover cranberry cobbler covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire cobbler gently in a 350°F oven until heated through.
How to Freeze
Freeze cooled cranberry cobbler in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warm. The topping may soften slightly after freezing but will still retain its flavor.
Ingredients
- 6 tbsps unsalted butter, melted, plus more for greasing the pan
- 1 + ¼ cups cranberries, partially thawed if frozen
- ¾ cup plus 2 tbsps sugar, divided
- 1 cup all-purpose flour, spooned and leveled
- 1 + ¼ tsps baking powder
- ½ tsp fine salt
- ½ cup whole milk
- 1 large egg
How to Make Martha Stewart's Cranberry Cobbler
- Preheat oven to 350°F. Butter a 10-inch cast-iron skillet.
- Stir cranberries with 2 tablespoons sugar and set aside.
- In a large bowl, whisk together flour, baking powder, salt, and remaining ¾ cup sugar.
- In a separate bowl, whisk milk and egg together, then whisk in melted butter.
- Add the milk mixture to the flour mixture and whisk until just combined.
- Pour batter into the prepared skillet and scatter the sugared cranberries evenly over the top.
- Bake for 25–30 minutes, until the center springs back when lightly touched.
- Let cool slightly and serve warm with your favorite topping.
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