Cranberry Apple Cobbler

Today we went out to one of my best friend’s family’s farm for an evening of target shooting, yummy food, good fellowship, and fire. It was such a fun time. Marshall got to meet his first cow, Indiana. Side note: when my friend’s dad was telling a group of us the cow’s name I said, “We named the dog Indiana,” and nobody got the reference. I was so deflated.

Isn’t she sweet? Mama cow is about to pop!

Anyway, my contribution was going to be gluten free corn muffins and a gluten free dessert of some sort. Originally I thought I might make an apple crisp, but I didn’t want to use up all my apples and we were out of oatmeal. Wanting to make dessert using what I had on hand, I decided to make something I had never heard of before, a cranberry apple cobbler. It was delicious and, since there were a bunch of desserts, there’s enough left for us to have with our coffee in the morning. I am delighted. 

Cranberry Apple Cobbler

  • 3 cups cranberries (fresh or frozen – I usually get a few big bags around the holidays and freeze them for year-round use)
  • 3 apples, peeled/cored/sliced and chopped into 2 inch pieces (I’d pick a crisp apple for this)
  • 1 teaspoon vanilla
  • 1/2 teaspoon orange extract (orange zest would also be delicious, but this is what I had)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 2 cups sugar, divided
  • 1/2 cup unsalted butter
  • 1 cup flour (regular or gluten free all-purpose works)
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1/4 teaspoon salt


  1. Pre-heat oven to 375.
  2. Place the stick of butter in a 13 x 9 inch baking dish and set it in the oven to melt while you mix the batter and start the fruit. Watch that it doesn’t burn.
  3. In a bowl mix together flour, 1 cup of the sugar, baking powder, and salt. Add in 1 cup milk and stir until combined. Pour the batter over the butter. Do NOT stir the batter into the butter.
  4. In a large saucepan, combine cranberries, sliced apples, the other cup of sugar, vanilla, orange extract and/or zest, lemon juice, and cinnamon. Bring this mixture to a boil, stirring constantly. Pour the fruit evenly over the batter. Again, do not stir. When it bakes, the batter will come up over the fruit.
  5. Bake for 40-45 minutes, or until the top is golden brown. 

There you have it. We were just so busy having fun and eating the food that I forgot to take a picture. Oops! That really was a shame because it was quite lovely. I’ll try to remember to make it again and take one soon! Enjoy!

Much love!

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