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Holiday Cranberry Ginger Cobbler

Holiday Cranberry Ginger Cobbler is a perfect quick and simple Christmas or Thanksgiving dessert ready in 30-45 minutes. A cranberry ginger filling is topped with light ginger cinnamon biscuits. A perfect holiday dessert. #christmasdessert #thanksgivingdessert #holidaydessert #cranberryrecipes
Cook Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Christmas, Fall/Thanksgiving, Holiday, Vegetarian
Servings: 8 servings
Calories: 263kcal

Ingredients

Filling

  • 24 ounces fresh cranberries
  • 1/2 Tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 4 teaspoons cornstarch
  • 1/2 cup sugar

Biscuits

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 2 1/2 Tablespoons crystalized ginger chopped
  • 3/4 cup buttermilk chilled
  • 6 Tablespoons unsalted butter melted and slightly cooled

Instructions

  • Preheat oven to 400F.
  • In a medium bowl, combine all of the filling ingredients and toss to combine.
  • Transfer the cranberry mixture to a 9 inch pie dish (deep dishes are best). Line a baking sheet with foil (to help with anything that spills over) and put the pie dish on the foil lined sheet. Cover the cranberry mixture in the pie dish with another piece of foil. Set aside.
  • Make the biscuit mixture my whisking together the flour, sugar, baking soda, baking powder, salt, ground ginger, cinnamon, and crystalized ginger.
  • In a small bowl, combine the cold buttermilk with the warm melted butter. Stir the buttermilk and butter until small clumps form. Add the milk mixture to the dry ingredients and stir until just combined.
  • Scoop out the dough into 8 biscuits on a silicone baking sheet. Bake until they are just starting to brown on the bottom, approximately 10 minutes. Remove and set aside.
  • Place the foil covered cranberry mixture in the oven and bake until the cranberries are releasing juice, approximately 20 minutes (you can fit both the first round of biscuit baking above and this step in the oven at the same time).
  • Remove the cranberry mixture from the oven and remove the foil. Place the biscuits on top and bake until the biscuits are golden brown, approximately 10-15 minutes. If not all of the biscuits fit in the dish, finish cooking the remaining biscuits on the silicone lined baking sheet. Serve warm.

Notes

You can find crystalized ginger online here
For a sweeter cobbler, use 2/3 cup sugar in the filling.
If you do not have buttermilk on hand, squeeze 1 Tablespoon of lemon juice into a one cup measuring cup.  Add milk until the liquid totals the 3/4 cup.  Let sit for 5 minutes.  Proceed with the recipe as needed using this mixture in place of buttermilk.
This can easily be made in advance.  I like to stop before the second bake in step 8, and complete that final step when I am ready to serve.

Nutrition

Calories: 263kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 134mg | Potassium: 131mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg