Easy Cranberry Cobbler Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch cake pan with nonstick spray.
• Unroll, but do not separate, one can of crescent roll dough. Lay the dough flat on the bottom of the prepared cake pan and pour strawberries evenly over top.
• Unroll the remaining dough over the strawberries without separating. Cut butter into cubes and dot over top. Sprinkle with sugar.
• Bake in the preheated oven until golden and bubbly, about 30 minutes.

Steps:

• Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
• In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
• Bake 55 minutes, or until entire crust is brown. Serve hot or cold.