Cranberry Peach Cobbler Recipes

CRANBERRY PEACH COBBLER CRISP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine oatmeal cookie mix, cinnamon, nutmeg in a bowl.
• 3. Cut in butter with a pastry blender until crumbly
• 4. Stir in nuts and set aside.
• 5. Combine peach pie filling and cranberry sauce in an ungreased 8x8 inch pan. Sprinkle crumb mixture over fruit
• 6. Bake for 40 minutes or until brown. Serve with Carmel Ice Cream topping.

CRANBERRY PEACH COBBLER

Steps:

• Preheat oven to 375°. Pour butter into a 13x9-in. baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside. In a large bowl, combine quick bread mix, egg, 1 tablespoon orange zest and reserved peach juice. , Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over top; sprinkle with cranberries. Combine sugar and remaining orange zest; sprinkle over peaches. Bake until golden brown, 45-50 minutes. Serve warm.

EASY CRANBERRY COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in a ungreased 9" square pan.
• 2. Knead swirl packet from mix for 10 seconds. Squeeze contents evenly over fruit.
• 3. Combine muffin mix, contents of topping packet from mix and peacans in large bowl. Add melted butter. Stir until thoroughly blended (mixture will be crumbly) Sprinkle crumbs over fruit. Bake 40 to 45 minutes or until lightly browned and bubbly. Serve warm with whipped topping. Makes 9 servings Store leftovers (if there is any) in refrigerator. Reheat in microwave oven to serve warm.

CRANBERRY-PEACH COBBLER

Steps:

• In a bowl, combine the pie filling and cranberry sauce; transfer to a lightly greased 13x9 inch baking dish; set aside.
• In another bowl, combine the cake mix and spices; cut in the butter using a pastry blender until mixture is crumbly; stir in pecans.
• Sprinkle mixture over fruit.
• Bake in a 350° oven for 45 minutes.
• Serve warm with ice cream.

CRANBERRY PEACH COBBLER

Steps:

• Preheat oven to 350°.
• Combine dry cake mix, cinnamon, nutmeg in a bowl.
• Cut in butter with pastry blender till crumbly.
• Stir in nuts; set aside.
• Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
• Sprinkle crumb mixture over fruit.
• Bake 45-50 minutes or golden brown.

THANKSGIVING CRANBERRY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, cinnamon, nutmeg in a bowl.
• Cut in butter with a pastry blender until crumbly.
• Stir in nuts and set aside.
• Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
• Bake for 45 to 50 minutes or until golden brown.
• Serve with ice cream.

CRANBERRY COBBLER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
• Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
• Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
• Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

CRANBERRY PEACH CRISP

Steps:

• Arrange peaches in a greased shallow 2-qt. baking dish. Stir cranberry sauce and pour over peaches. In a small bowl, combine the brown sugar, flour, cookie crumbs and nuts; sprinkle over fruit. Drizzle with butter. Bake, uncovered, at 400° for 18-20 minutes or until bubbly.

CRANBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
• Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes.

CRANBERRY-PECAN COBBLER

Steps:

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