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Mini Cranberry Cobbler in a Jar

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Michelle Palm
Updated Sep 6, 2017
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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 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!

Mini Cranberry Cobbler in a Jar

  • Prep Time 40 min
  • Total 1 hr 30 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 2 lbs fresh or frozen cranberries
  • 2 cups sugar
  • 2 star anise stars
  • 1/4 teaspoon pumpkin pie spice blend
  • 1 orange, finely zested, then juiced
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 6 pint Mason jars
  • Large crystal sugar for sprinkling on the crust, if desired
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Preheat oven to 350°F.
  • Step 
    2
    Cook half the cranberries, the sugar, the spices, and the orange zest over medium heat until the berries have all popped. Let cool.
  • Step 
    3
    Meanwhile, roll out pie crust and cut circles with the rim of one of the pint jars.
  • Step 
    4
    Stir the rest of the cranberries and the orange juice into the cranberry mixture.
  • Step 
    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.
  • Step 
    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.
  • Step 
    7
    Allow to cool a bit, and wipe off the jar necks before serving, if desired.

Nutrition

No nutrition information available for this recipe
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