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Updated September 6, 2017
Pillsbury Pie Crust
lbs fresh or frozen cranberries
teaspoon pumpkin pie spice blend
orange, finely zested, then juiced
Pillsbury™ Refrigerated Pie Crust
Large crystal sugar for sprinkling on the crust, if desired
Cook half the cranberries, the sugar, the spices, and the orange zest over medium heat until the berries have all popped. Let cool.
Meanwhile, roll out pie crust and cut circles with the rim of one of the pint jars.
Stir the rest of the cranberries and the orange juice into the cranberry mixture.
Fill jars with the filling. Fill very full, to the top - the filling fill will shrink as it cooks and cools. Top each jar with a pie crust lids, slitting each for ventilation.
Sprinkle with sugar. Place the jars on a foil lined cookie sheet (the filling will bubble over!) Bake until golden brown - 30 to 40 minutes.
Allow to cool a bit, and wipe off the jar necks before serving, if desired.
More About This Recipe
- Let's face it. "Easy as pie" is one of those sayings that everyone uses but few people actually believe.Most people, when tasked with making an honest-to-goodness fruit pie, hem and haw before saying that a pie is beyond them.Nonsense. I mean that too - even though I’m a bit of a pie novice myself. When I “pie”, I worry about the bottom crust getting soggy and leaden with fruit juices. And frankly, I also worry about the crust itself. The solution? A cobbler – just as fruity as any fruit pie, but with no bottom crust to fret over.These little cranberry cobblers in a jar are the perfect holiday dinner party dessert. Simple to whip up, but still counts as homemade – after all you did cook the filling AND turn on the oven! The cranberry filling is light, tangy, and comfortingly homey - yet slightly sophisticated with a hint of orange and star anise. The perfect foil for vanilla ice cream! And the little jars are so adorable!
Cranberry Cobbler Dump Cake
Cranberry Cobbler Dump Cake is a fantastic way to use up leftover cranberry over the holidays. Or if you are a cranberry lover, grab a can and give this super easy dump cake cobbler a try.
I wanted to share this easy dessert recipe prior to American Thanksgiving in case you have any leftover cranberry sauce. If you do, here’s a recipe just for you: Cranberry Cobbler Dump Cake.
Delicious and easy holiday dessert! Try this great way to use your leftover cranberries this season.
How to Make a Cobbler with Any Fruit
Become an expert and pretty soon you may not even need a recipe.
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Move over, pie. This summer is all about the cobbler. From peaches and plums to blueberries and strawberries, any fruit can be made into a beautiful, juicy, bubbling cobbler with a little expert know-how.
"A cobbler is a pie's country cousin," says chef Vivian Howard in her Strawberry Cobbler with Cornmeal Sugar Cookie Crust class on the Food Network Kitchen app. "It's a lot easier to whip up, you don't have to roll out any dough. It's less of an investment than making a pie."
After spending her childhood eating "Bisquick-topped cobblers with vanilla ice cream as many days as possible every summer," her sincere love for the dessert inspired her to spend a lot of time figuring out the ultimate way to make a perfect homemade cobbler.
Lucky for us, she shares all of her best tips for how to make a cobbler with any fruit in her Strawberry Cobbler with Cornmeal Sugar Cookie Crust class on the Food Network Kitchen app. Here are a few of them:
Start with ripe fruit and help it become extra juicy by soaking it in liquid or making it release its own juices with a combination of sugar, salt and lemon juice. You'll want to do this for at least 30 minutes.
2. Reduce the fruit liquid.
Strain off the liquid, then reduce it in a small saucepan until it coats the back of a spoon. This is key for avoiding a runny cobbler.
3. Make the crust batter.
Skip the bland store-bought stuff and whip up her fast sugar cookie dough crust that's enriched with cornmeal for extra crunch. Bonus: If you have extra after assembling the cobbler, just bake off some cookies.
Once you master the basics, you can make an amazing cobbler for an easy weeknight dessert with any fruit: "The sky is the limit—just don't forget the ice cream," Vivian says.
A kitchen mistake became a glorious Southern Pear Cranberry Cobbler.
This is truly a delicious cobbler, only slightly tart because the pears and cooked cranberries were refrigerated together several hours before using, which helped to ferment sweetness, and the cobbler pie crust is addicting.
In the South, when we break up pie dough with fruit, we call it cobbler. We eat it with vanilla ice cream or whipped cream. We eat it often, and this is going to grace my holiday table.
I took the broken dough and put some on the bottom of a cast iron pan. I added the fruit and then topped it again.
I made a second one where I just used all scraps of pie dough and threw it into the fruit and baked it. This pie crust tasted great no matter what I did with it.
The pie crust was tender and balanced. It&rsquos all butter, which I believe creates the best flavor.
There are a few recipes in the book that I&rsquove already bought the ingredients for, so stay tuned. This is the season of desserts, and I&rsquoll be making blueberry mascarpone hand pies and chocolate hazelnut hand pies.
So tell me, do you like pie crust as much as I do? What&rsquos your favorite pie?
Homemade Blueberry Cobbler in Mason Jars
Typically, I make my mom homemade blueberry pie for her birthday. It’s her fav. This year, I decided to surprise her with something a little different, but super yummy. I whipped up individual blueberry cobblers and put them in small Mason jars. I was on the phone with Chris Ann when I was making them, and she said, “Can you bake the cobbler in the glasses?” I said, “We’ll find out.” It did. It worked great! I think if you keep the lids to the Mason jars, after the cobblers cool, these babies would be an excellent LoveBomb treat for someone.
Blueberry Cobbler in Mason Jars Recipe
1 quart + 1 cup fresh blueberries
2 Tbls. blackberry sauce (I used Wendi from Bon Appetit Hon’s homemade sauce)
1 1/2 cups quick cooking oats
1 1/2 cups all purpose flour
6 Tbls. butter cut in small pieces
Heat oven to 375 degrees F.
Toss together all the filling ingredients in a large bowl.
Place in small Mason jars.
In another bowl, mix together oats, flour, sugar and pecans.
Put the 6 Tbls. of cut butter in mixture and cut in with a pastry cutter. Then pour melted butter in and toss with a fork.
Divide topping evenly among the Mason jars and put on top of blueberries.
Bake for 20 minutes (I used my convection oven) or 30 minutes in regular oven.