Best Cranberry Blueberry Cobbler Recipes

Jo Ann's Cranberry/blueberry cobbler image

Provided by Jo Ann Gullett

Time 50m

Number Of Ingredients 11

2 c sugar
1/4 c cornstarch
2 c fresh ( or frozen) cranberries
2 c fresh ( or frozen ) blueberries
2 Tbsp orange juice
TOPPING
8 to 10 slice white ( or ) wheat bread
1 1/2 c sugar
2 Tbsp flour
1 egg
1 stick of butter

Steps:

1. Heat oven to 375*. Spray an 8 inch square baking dish, and set aside.
2. In large saucepan, combine all cranberries, and blueberries,sugar,cornstarch, and orange juice. Bring to a boil, stirring constantly. ( Mixture will become juicy as it cooks.) Reduce heat; simmer until cranberries pop and sauce is slightly thickened.
3. Pour mixture into prepared baking dish.
4. Cut crusts off of bread (discard crusts), and cut bread into strips. Place strips over fruit mixture.
5. Melt butter for your topping mixture, then add the sugar, flour, and egg; beating well. Pour over bread strips on mixture. ( Take a spoon, and make sure all is covered.
6. Bake for 35 to 45 minutes or until browned. Enjoy!

Cranberry, Blueberry, & Raspberry Cobbler image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 18

FILLING
2 cup(s) thawed frozen cranberries
2 cup(s) fresh blueberries
2 cup(s) fresh raspberries
1 cup(s) sugar
3 tablespoon(s) cornstarch
1 tablespoon(s) grated orange peel
CORNMEAL TOPPING
3/4 cup(s) cornmeal
1/2 cup(s) all purpose flour
2 tablespoon(s) sugar
2 teaspoon(s) ground ancho chili powder
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) buttermilk, at room temperature
1 - egg, lightly beaten
2 tablespoon(s) butter, melted

Steps:

Preheat oven to 400F. Spray 8 inch square baking dish with nonstick cooking spray.
Combine cranberries, blueberries, raspberries, 1 cup sugar, cornstarch, and orange peel in medium bowl; toss to coat. Spoon into prepared baking dish.
Combine cornmeal, flour, 2 tablespoons sugar, chili powder, baking powder, baking soda, and salt in medium bowl; mix well. Whisk buttermilk, egg, and butter in small bowl. Add to cornmeal mixture; stir just until moistened. Pour batter over fruit mixture, spreading evenly and leaving small border (about 1/2 inch) around edges of baking dish.
Bake in center of oven about 35 minutes or until filling is thick and bubbly and cornbread topping is golden brown. Let stand 30 minutes before serving,

Cranberry-Blueberry Cobbler image

Provided by @MakeItYours

Number Of Ingredients 8

2 cups sugar
1/4 cup cornstarch
2 cups fresh or frozen cranberries
2 cups fresh or frozen blueberries
2 tablespoons orange juice
1 (6-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
2 tablespoons sugar
1/2 teaspoon grated orange peel

Steps:

Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
In large saucepan, combine all fruit mixture ingredients. Bring to a boil, stirring constantly. (Mixture will become juicy as it cooks.) Reduce heat; simmer until cranberries pop and sauce is slightly thickened. Pour mixture into sprayed baking dish.
Separate dough into 5 biscuits. Cut each biscuit into quarters. In small bowl, combine 2 tablespoons sugar and orange peel; mix well. Add biscuit pieces; toss to coat. Arrange over hot fruit mixture.
Bake at 375°F. for 12 to 17 minutes or until biscuits are deep golden brown. Cool 5 minutes before serving. Store in refrigerator.