Apple Cranberry Cobbler

Fall is all about apples and cranberries. We love our apple cobbler all year long, but reserve this Apple Cranberry Cobbler for the autumn months. While I love a piece of cake with frosting there’s something about an easy recipe that you can throw together with a box mix.

 

Apple Cranberry Cobbler

Growing up I don’t really remember ever being offered a cobbler for dessert. But even so, now they are one of my favorite sweet treats.

This cranberry apple cobbler topped with a big scoop of vanilla ice cream is one of my favorite desserts! My life has become pretty hectic lately, so I’m not baking from scratch as much as I used to. That means desserts have to be quicker and more convenient, hence using a boxed cake mix for this fall treat.

RELATED: you might also like this recipe – Crockpot Cinnamon Apples

Ingredients you will need for this cobbler:

• 2 cans of your favorite apple pie filling
• a box of yellow cake mix (white will work too)
• unsalted butter that’s been softened (not melted, leave it on the counter for 2o minutes, that’s it)
• dried cranberries, like Craisins
• cinnamon is all I use to keep it simple, but you can add other spices if you like
• I use 1% milk, but any type will work fine

Helpful baking tools:

• 13×9 baking pan
• Mixing bowls
• Hand mixer
• Measuring cups and spoons
• Ice cream scoop

Apple Cranberry Cobbler

• 2 (21-ounce) cans apple pie filling
• 1 box yellow cake mix
• 3/4 cup unsalted butter, softened
• 2/3 cup dried cranberries
• 1/2 teaspoon cinnamon
• 1/2 cup milk

How to Make Apple Cranberry Cobbler

Preheat your oven to 375 degrees F and have a 13×9 baking pan ready.

1. Combine dry cake mix and butter in a mixer bowl. Beat at low speed for about a minute, until crumbly. There may be large pieces of butter in the mixture, that’s okay.
2. Remove 1 1/2 cups of the cake mixture to a medium bowl and stir in cranberries and cinnamon, use your fingers to toss the mixture if you need to.
3. To the remaining cake mixture in the mixer bowl, add the milk and beat on low until all dry mixture is moist.

4. Use a spoon to bring it all together. Again, there will be visible pieces of butter, you don’t want to overheat this mixture.
5. Heat pie filling in a large bowl in the microwave until bubbly, about 4-5 minutes, covered. Pour hot filling into a 13×9 baking pan. Top pie filling with dollops of cake batter then sprinkle with the cranberry topping mixture.

6. Bake 30-35 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes.
7. Serve warm topped with vanilla ice cream.

More cobbler recipes

If you enjoyed this recipe, you’ll probably like some of the ones I’ve hand-picked for you below!

• Crockpot Apple Cobbler
• Rhubarb Crisp
• Apple Cranberry Crisp
• Pear-Peach Crisp
• 3 Ingredient French Vanilla Peach Cobbler
• Whole Berry Cranberry Sauce

Apple Cranberry Cobbler

Turn an ordinary cake mix into this extraordinary cranberry apple cobbler dessert!

5 from 8 votes

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Course: Desserts

Cuisine: American

Servings: 10 people

50 minutes mins

Calories: 430

Author: Amanda Davis

Ingredients

• ▢ 42 ounces apple pie filling two 21-ounce cans
• ▢ 15 ounce yellow cake mix UNPREPARED, dry mix only
• ▢ ¾ cup unsalted butter softened
• ▢ ⅔ cup dried cranberries
• ▢ ½ teaspoon cinnamon
• ▢ ½ cup milk

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Mixing bowls
• ▢
  Hand mixer
• ▢
  Measuring cups and spoons
• ▢
  Ice cream scoop

Before You Begin

Do not prepare the boxed cake mix, you only need the dry mix and the ingredients listed in THIS recipe.

• 2 cans of your favorite apple pie filling
• a box of yellow cake mix (white will work too)
• unsalted butter that’s been softened (not melted, leave it on the counter for 2o minutes, that’s it)
• dried cranberries, like Craisins
• cinnamon is all I use to keep it simple, but you can add other spices if you like
• I use 1% milk, but any type will work fine

Instructions

• Preheat oven to 375 F.
• Combine dry cake mix and butter in a mixer bowl. Beat at low speed for about a minute, until crumbly. There may be large pieces of butter in the mixture, that’s okay. Remove 1 1/2 cups of the cake mixture to a medium bowl and stir in cranberries and cinnamon, use your fingers to toss the mixture if you need to.
• To the remaining cake mixture in the mixer bowl, add the milk and beat on low until all dry mixture is moist. use a spoon to bring it all together. Again, there will be visible pieces of butter, you don’t want to overheat this mixture.
• Heat pie filling in a large bowl in the microwave until bubbly, about 4-5 minutes, covered. Pour hot filling into a 13×9 baking pan. Top pie filling with dollops of cake batter then sprinkle with the cranberry topping mixture.
• Bake 30-35 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes.
• Serve warm topped with vanilla ice cream.

Nutrition

Serving: 1portion | Calories: 430cal | Carbohydrates: 73g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 373mg | Potassium: 94mg | Fiber: 2g | Sugar: 41g | Vitamin A: 474IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 1mg

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This post originally appeared here on Aug 4, 2014.