Cranberry Cobbler with Honey Pecan Butter

I’m not a huge cranberry fan but WOW was this Cranberry Cobbler with Honey Pecan Butter insane!  Absolutely loaded with bold flavors and so dang comforting at the same time.  I believe this is video number 11 so far in my SOIGNE [swan-yay] series and I’m still having a blast, which is a good thing.  I’m trying to keep the recipes relatively simple just given that there are so many camera movements, but also so that you can make them too.  The food trend I’ve been seeing out there lately is taking traditional holiday ingredients and doing something cool with them, and this Cranberry Cobbler with Honey Pecan Butter recipe does exactly that.  As if the cobbler and the ice cream weren’t amazing enough the honey pecan butter at the end is like something out of a mythical movie that grabs ahold of your tongue and makes it smile and sing.  Ok sorry, that sounded crazy.  But no seriously, this is a super easy recipe that is fairly quick to make and would be a solid dessert to serve up to the fam or friends on Thanksgiving.  OR, if you have a ton of cranberries leftover then this little gem of a recipe may be just what the doctor ordered for you.

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Cranberry Cobbler with Honey Pecan Butter
Leftover Cranberries from the holidays? Check out this delicious dessert for Cranberry Cobbler with Honey Pecan Butter .
For the Cobbler:
  • 1 bag of fresh cranberries
  • ½ cup of sugar
  • ½ cup of brown sugar
  • zest of 1 orange
  • juice of 1 orange
  • 11/2 cups of merlot wine
For the Streusel:
  • 1 cup of oats
  • ½ cup of flour
  • 1 cup of brown sugar
  • 4 ounces of unsalted butter
  • 1½ teaspoons of ground cinnamon
For the Honey Pecan Butter:
  • 2 ounces of butter
  • ½ cup of honey
  • ½ cup of chopped pecans
  1. Add the cranberries, sugar, brown sugar, orange zest, orange juice, and wine to a cast iron skillet and stire, and cook on medium heat until the wine has been cooked out and is almost gone.
  2. In a bowl cream together the oats, flour, brown sugar, butter and cinnamon until the butter is the size of rice. You can do this in a food processor in seconds.
  3. Next, evenly spread on the oat topping all over the cranberries. Bake in the oven on 350° for 25 minutes.
  4. While the cobbler is baking add the butter, chopped pecans and honey to a small pot and cook on low heat while occasionally whisking until the butter is melted.
  5. To Serve: scoop a portion of the cobbler into a bowl and serve with vanilla ice cream, and drizzle on the honey pecan butter.

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