Mini Cranberry Cobblers

This little number is like two desserts in one: a sweet and chewy sugar cookie on top a tart and nutty cranberry pie.

About the Recipe

I still have what feels like bushels of cranberries to use up after making a simple cranberry syrup for cranberry mojitos for Christmas. Not wanting to waste any of the delicious cranberries, I’ve been on a quest for recipes using cranberries. Then I found Pioneer Woman’s Nantucket Cranberry Pie recipe! Now there is no way Ken and I could (or should I say should) eat an entire pie with just the two of us, so I made a few adjustments to the recipe to make these two personal-sized cranberry cobblers.


For this variation, I basically cut the ingredients for the full-size pie in half, then made these substitutions: Instead of all pecans, I used a mix of pecans and almonds since that was what I had on hand. Instead of the almond extract, I used vanilla extract – again, because that is what I had. I thought with the addition of the real almonds, the almond extract wouldn’t be missed.

The Step-by-Step

First, butter two ramekins.

Put your cranberries in the bottom. You may want to use a few less than I did, as my cobblers overflowed a bit while baking. That didn’t impact the taste though. πŸ™‚

Sprinkle chopped nuts over the cranberries.

Sprinkle sugar over the nuts.

Stir together the remaining sugar, flour, eggs, vanilla and salt to make the cookie top.

Pour the batter on top the filling.

Bake for 45 minutes or until golden brown.

Let cool about 10 minutes, and then enjoy!

The Recipe: Mini Cranberry Cobblers

Summary: Adapted from Pioneer Woman’s Nantucket Cranberry Pie

The Ingredients:

1 cup cranberries, or less depending on the size of your ramekins
1/3 cup chopped pecans and almonds
1/4 cup sugar
1/2 cup sugar
1/2 cup flour
1 egg
4 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt

The Instructions:

  1. Preheat oven to 350.
  2. Butter two ramekins.
  3. Put 1/2 cup of cranberries in the bottom of each ramekin.
  4. Sprinkle cranberries with chopped nuts.
  5. Sprinkle nuts with 1/3 cup sugar, evenly divided between the two ramekins.
  6. Mix together the remaining sugar, flour, egg, melted butter, vanilla extract and salt.
  7. Spread the batter over the ramekins, sealing the edges.
  8. Bake for 45 minutes or until golden brown.
  9. Let cool 10 minutes before serving.

Preparation time: 10 minute(s)

Baking time: 45 minute(s)

Number of servings (yield): 2

My rating: 5 starsΒ  β˜…β˜…β˜…β˜…β˜… 1 review(s)


Published by Lori

I'm the "girl" in Girl Meets Oven.

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