Cranberry-Pecan Cobbler

By Florence Fabricant

Published November 13, 1999

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
4(116)
Comments
Read comments

This recipe came to The Times in a 1999 article by Florence Fabricant in which she argued for replacing the ubiquitous Thanksgiving pie with a cobbler. Why? The pastry stays crisp, there's a greater fruit-to-crust ratio and perhaps most importantly, it's easier. Here, two Thanksgiving favorites – cranberries and pecans – are piled into a baking dish, topped with cornmeal biscuits then baked until golden. (This can be made early in the day and reheated to serve warm. Or it can be frozen, then defrosted and warmed, but is best if not refrigerated overnight.)

Featured in: FOOD; Thanksgiving Cobblers That Are as Easy as Pie but Lighter

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings

  • 3 tablespooons melted unsalted butter

  • 4 ½ cups cranberries

  • ½ cup coarsely chopped pecans

  • 1 ⅓ cups light brown sugar

  • 1 ½ tablespoons flour, plus flour for work surface

  • ⅓ cup fresh orange juice

  • ½ teaspoon ground cinnamon

  • Cornmeal biscuit dough (see recipe)

  • 2 tablespoons granulated sugar

  • Whipped cream or vanilla ice cream for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 350 degrees. Use one tablespoon butter to brush a nine-inch square or 10-inch round baking pan one and a half to two inches deep.

  2. Step 2

    Combine berries, pecans, sugar, one and a half tablespoons flour, orange juice, cinnamon and remaining butter in a bowl. Transfer mixture to baking dish.

  3. Step 3

    On floured work surface pat dough into an eight-inch square about a half-inch thick. Use cutter or knife to cut small rounds, squares or one-inch wide strips of dough and arrange in pattern over cranberry filling. Dust with sugar.

  4. Step 4

    Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with whipped cream or ice cream.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
116 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Edie

This is delicious. Used less than 1 cup sugar. Biscuit dough is very good. Just added milk wash over biscuits to help them brown. A big hit

Lilikoi

Prepared in 9x12 pan to bake filling at speed required by biscuits - 425F for 20 min, then 350F for 20min. Used buttermilk drop biscuit recipe (2c flour) with addition of zest of 1 orange

Lindsey S

Delicious recipe! I did cut 1/3 brown sugar and added 1/2 tsp of Chinese 5 spice. Also used King Arthur GF all purpose flour. You have to add at least 2 extra tablespoons of buttermilk as thenGF flour absorbs it all. It was fantastic!

Edie

This is delicious. Used less than 1 cup sugar. Biscuit dough is very good. Just added milk wash over biscuits to help them brown. A big hit

Private comments are only visible to you.

Recipe Tags

or to save this recipe.