Apple Cranberry Cobbler with Pumpkin Biscuits

By Irvin Lin

One of the easiest desserts to make for a crowd is apple cobbler. There’s no need to fuss with pie crust and everyone can take as big or as little a serving as they want. The addition of the pumpkin and pumpkin spice in the drop biscuit topping makes this a new Autumnal classic, perfect for those looking to serve something a little bit different for Thanksgiving dessert or just looking to make an easy comfort dish to end a Fall or Winter dinner party.

  • Yield: 1 cobbler, serves 8 to 10 people.

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Cobbler filling

  • 5 pounds apples (mixed varieties)
  • 1/2 cup dried cranberries
  • zest and juice of 1 lemon
  • 3/4 cup dark brown sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoon pumpkin spice blend
  • 1/2 teaspoon kosher salt
  • 2 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract

Pumpkin biscuit topping

  • 2 1/4 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • 2 teaspoon baking powder
  • 2 teaspoon pumpkin spice blend
  • 1/2 teaspoon kosher salt
  • 6 tablespoon unsalted butter, cold
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup whole milk

To assemble

  • 2 tablespoon whole milk
  • 1 tablespoon granulated white sugar


1. Preheat the oven to 375˚F. Spray the Anolon Vesta 9 x 13 Ceramic Baking Pan with cooking oil. Peel and core the apples, then cut them into 8 pieces each. Place in a large bowl and add the cranberries. Add the lemon zest and the lemon juice and toss together. Add the remaining cobbler filling ingredients and stir with a large spatula to coat. Pour into the prepped baking pan, making sure to scrap any liquid at the bottom of the bowl into the pan. Place in the oven and bake for 30 minutes.

2. While the apples are baking, make the biscuit topping by placing the flour, sugar, baking powder, pumpkin spice and kosher salt in a large bowl. Using a whisk, stir the dry ingredients together until they are well blended and uniform in color. 

3. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Using your hands, break the butter into small pea size pieces, flattening the butter pieces with your fingers. Stir the pumpkin puree and 4 tablespoons of milk together then add to the bowl. Toss with a spatula until a dough forms. Try not to overwork the dough too much if you can. Once done, cover and place in the refrigerator until the apples are ready.

4. Once the apples have cooked for 30 minutes, pull the pan out of the oven. Take the biscuit dough from the fridge and spoon it over the apples in biscuit size portions. Brush the top of the dough with the whole milk and sprinkle the sugar over it. Place back in the oven and bake 30 to 35 minutes more, or until the apple filling is bubbling thick and the biscuits are golden brown on top and a toothpick inserted into one of them comes out clean.

Recipe Note:

Recipe developed by Anolon® Gourmet Cookware blogger partner and Holiday Hosting Guide Irvin Lin, of Eat the Love.

Eat the Love Blurb

I’m a huge fan of cobblers, mostly because they are less fussy than pies and they can serve a large crowd of folks. I opted to fully embrace fall by not only making an apple cobbler with dried cranberries, but topping it with pumpkin biscuits! A liberally dusting of pumpkin spice to both the cobbler filling and the pumpkin biscuit means this dessert just screams Autumn. When I took it to a party, folks couldn’t get enough of it and it was devoured in no time. Get the recipe over at the Anolon website. 

I’m teaming up with Anolon for the next three months to create recipes for their site for the fall and winter! Follow their hashtag #HolidayHosting for more recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.