Slow Cooker Cranberry Cobbler
Slow Cooker Cranberry Cobbler is a sweet yet tangy, festive dessert that’s baked right in your slow cooker! This cranberry cobbler incorporates sweetened fresh cranberries with a delicious biscuit topping, making it a wonderful treat for the holidays! It’s excellent served warm right out of the slow cooker accompanied by some fluffy whipped cream or vanilla ice cream!
With the busyness of the holidays and the fun festivities with friends and family, it’s a great time for an easy dessert that’s made right in your slow cooker – Slow Cooker Cranberry Cobbler!
Tart and tangy cranberries are the perfect seasonal fruit to make a slow cooker cobbler with!
These autumnal berries are combined with sugar, vanilla extract, and cornstarch in a slow cooker before being topped with an easy-to-make cobbler batter.
When it’s done, you have a warm, delectable dessert with sweetened, tender cranberries under a blanket of soft, biscuit-like cobbler that has chewy, slightly crispy edges! So good!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Fresh cranberries
- Granulated sugar
- Vanilla extract
- Cornstarch
- All-purpose flour
- Baking powder
- Salt
- Milk
- Butter
How to make Slow Cooker Cranberry Cobbler:
- Add the cranberries to a slow cooker.
- In a mixing bowl combine sugar (not all of it), cornstarch, and vanilla. Add this to the cranberries and stir to combine.
- Using the now-empty mixing bowl, we’ll make the batter. Combine the flour, sugar, baking powder, salt, milk, and melted butter.
- Pour the batter over the cranberries, using a utensil to spread it around evenly. Bake in slow cooker. (full instructions on recipe card below)
I love that this holiday dessert is not too sweet. It has a balanced, sweet-tart flavor that is fabulous with a dollop of whipped cream!
This hands-off, slow cooker cobbler is perfect for the holidays when your stove and oven are already in use!
How to serve cranberry cobbler?
While this dessert is fabulous on its own, a dollop of whipped cream or a scoop of vanilla ice cream would perfectly complement the tartness of the cranberries.
Can I use frozen cranberries?
This recipe has only been tested using fresh, whole cranberries. However, if you do use frozen cranberries, I would thaw and drain them before putting them in the slow cooker.
What is the difference between a cobbler and a crisp?
Cobblers have a slightly cakey, biscuit-like topping, where a crisp has a crispy topping made of butter, flour, sugar, and often times, oats.
How to store cranberry cobbler?
Once cooled, store leftovers in an air-tight container in the fridge for up to 3-4 days.
Looking for more dessert recipes? Here are some favorites:
- Lemon Cheesecake Cheese Ball
- Torched Twinkie Strawberry Shortcake
- Easy Lemon Cream Cheese Tarts
- Blueberry Skillet Cake (shown below)
NOTES:
- I used oat milk in this recipe with excellent results.
- This recipe was created with help from ChatGPT 3.5 on December 8, 2023.
Slow Cooker Cranberry Cobbler
Equipment
- 5 quart slow cooker
- Mixing bowl
Ingredients
Cranberry mixture
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Cobbler Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1.5 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup milk
- 1/4 cup butter melted
Instructions
Prepare Cranberry Mixture
- Rinse fresh cranberries and add them to the slow cooker.
- In a medium sized bowl, mix together the Cranberry Mixture ingredients (1 cup sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract). Add this mixture to the cranberries and stir to combine.
Prepare Cobbler Mixture
- To the now-empty mixing bowl, add the Cobbler Batter ingredients (1 cup flour, 1/2 cup sugar, 1.5 tsp baking powder, 1/4 tsp. salt, 1/2 cup milk, 1/4 cup melted butter). Stir to combine, then spoon batter over the cranberries and spread it over the top evenly.
- Cook on high for 2 hours. If the batter is not fully cooked, wipe condensation off the lid of the slow cooker, replace lid and cook for another 20-30 minutes.
- The edges will be chewy and slight crispy with a soft cake-like cobbler topping. Excellent served with whipped cream or vanilla ice cream! Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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I love slow cooker recipes and this looks perfect! But my slow cookers will be full. How long will this need to cook in the oven? Thank you
Hi Pamela! This recipe was created for the slow cooker. I haven’t attempted to convert it to an oven recipe yet. Sorry! I have the opposite problem where my oven is full and I need to use a slow cooker ;)