Spiced Cranberry Cherry Cobbler

Warm spices meet jewel-bright fruit in this cobbler that tastes like autumn in a bowl—the tart-sweet filling and buttery biscuit topping are pure comfort, and it's easier than you'd think.

Ingredients:

• 700g fresh or frozen cherries, pitted
• 300g fresh or frozen cranberries
• 100g caster sugar
• 2 tablespoons cornstarch
• Zest of 1 orange
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• For the topping: 225g plain flour
• 100g cold butter, cubed
• 60g caster sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 120ml buttermilk
• 2 tablespoons brown sugar for sprinkling

Method:

1. Preheat oven to 190°C. Toss cherries, cranberries, caster sugar, cornstarch, orange zest, cinnamon, and nutmeg together. Spread in a 23cm baking dish.
2. Whisk flour, baking powder, and salt. Rub in cold butter until breadcrumb texture forms. Stir in caster sugar, then add buttermilk, stirring gently until just combined.
3. Drop spoonfuls of biscuit dough over the fruit, leaving gaps for steam to escape. Sprinkle brown sugar on top.
4. Bake 40–45 minutes until the biscuits are golden and fruit bubbles at the edges. Cool 10 minutes before serving.

Full recipe at Sally's Baking Addiction →

Chef's tip: Don't overmix the biscuit dough—lumps are your friend here, creating light, tender tops instead of tough cake.