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Mini Cranberry Cobbler in a Jar

Prep 40 min
Total 1 hr 30 min
Servings 6

This little dessert is not just another pretty face. It's a snap to make - and the orange and star anise spiked cranberry filling is the perfect foil for a dollop of vanilla ice cream! ...MORE+ LESS-

Michelle P

September 26, 2014

Ingredients

lbs fresh or frozen cranberries

cups sugar

star anise stars

1/4

teaspoon pumpkin pie spice blend

orange, finely zested, then juiced

Pillsbury™ Refrigerated Pie Crust

pint Mason jars

Large crystal sugar for sprinkling on the crust, if desired

Steps

Hide Images

1

Preheat oven to 350°F.
2

Cook half the cranberries, the sugar, the spices, and the orange zest over medium heat until the berries have all popped. Let cool.
3

Meanwhile, roll out pie crust and cut circles with the rim of one of the pint jars.
4

Stir the rest of the cranberries and the orange juice into the cranberry mixture.
5

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.
6

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.
7

Allow to cool a bit, and wipe off the jar necks before serving, if desired.

Nutrition Information

No nutrition information available for this recipe

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!

So, here are the easy-as-you-know-what instructions. First, unroll your Pillsbury pie crust. (A 14.1 oz box comes with two rounds - you’ll only need one for this recipe.) Gather six pint mason jars – the kind you use for canning. Use one of the jars as a cookie cutter, cutting out six circles of dough that you'll later use to top your cobblers.

Next, head on over to the stove. Cook the cranberries with the sugar, star anise, orange zest, and spices over medium heat until the cranberries have popped and blended together into a jewel-hued mass. Cool, remove the star anise, and stir in the rest of the cranberries and the juice from the orange.

Fill 6 pint jars with your lovely cranberry filling, place a circle of dough over the top of each, cut a couple of slits for ventilation, sprinkle with sugar and bake at 350 degrees until the pastry is brown and the filling is bubbly.

More Lil' Cobblers to Love

Cranberry is a popular dessert filling this time of year, but don't be afraid to experiment with other awesome cobbler recipes:

Pumpkin Cheesecake Cobbler
Cherry Cobbler
Pineapple Coconut Cobbler
Autumn Cobbler

Enjoy your little cobblers!

XO, Michelle

Michelle Palm created the Jelly Shot Test Kitchen blog after discovering a lack of cocktail-style jelly shot recipes. Look for her posts here, and check her Tablespoon member profile often to see what she’s already gelled up!

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