Cranberry-Pecan Cobbler

Name: Cranberry-Pecan Cobbler
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 3 tablespooons melted unsalted butter; 4 1/2 cups cranberries; 1/2 cup coarsely chopped pecans; 1 1/3 cups light brown sugar; 1 1/2 tablespoons flour, plus flour for work surface; 1/3 cup fresh orange juice; 1/2 teaspoon ground cinnamon; Cornmeal biscuit dough (see recipe); 2 tablespoons granulated sugar; Whipped cream or vanilla ice cream for serving

By Florence Fabricant

Total Time: 1 hour 15 minutes
Rating: 4(114)
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

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Ingredients

Yield:6 to 8 servings

3tablespooons melted unsalted butter
4½cups cranberries
½cup coarsely chopped pecans
1⅓cups light brown sugar
1½tablespoons flour, plus flour for work surface
⅓cup fresh orange juice
½teaspoon ground cinnamon
Cornmeal biscuit dough (see recipe)
2tablespoons granulated sugar
Whipped cream or vanilla ice cream for serving

Ingredient Substitution Guide

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Preparation

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.
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.
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.
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.

Ratings

4 out of 5

114 user ratings

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Comments

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Lilikoi3 years ago

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 S3 years ago

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!

Edie4 years ago

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

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