Cranberry Cobbler

Mike Garten

Yields:

Tart berries meet a sweet crumbly crust for the perfect end to Thanksgiving dinner.

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Ingredients

4 cups fresh or frozen cranberries
1 lb. large pears or apples (about 2), peeled and cut into 1/2-in. pieces
2 tsp. finely grated orange zest
1 oz. fresh orange juice
1 Tbsp. grated peeled fresh ginger
2 Tbsp. cornstarch

Cranberry Pear Cobbler Filling
1. Step 1Toss together all ingredients, then pour into baking dish and top as desired.
Cobbler Topping
1. Step 1In large bowl, whisk together flour, baking powder, salt, and granulated sugar. Add butter and rub between fingers until mixture resembles fine breadcrumbs.
2. Step 2Gradually add 1/2 cup buttermilk to flour mixture, stirring with large fork until just combined (do not overmix). Drop large spoonfuls of batter on top of fruit. Brush with remaining 2 tablespoons buttermilk and sprinkle with turbinado sugar. Bake at 375°F until fruit filling is tender and top is golden brown, 65 to 75 minutes.