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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-

By Michelle P

September 6, 2017

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

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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!