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RUSTIC CRANBERRY-ORANGE-PECAN COBBLER ROLL

Rustic Cranberry-Orange-Pecan Cobbler Roll is perfect for the upcoming holidays, and is a delicious twist on an old fashioned cobbler.  It is a cobbler crust, rolled out and filled with cranberries, orange zest, cinnamon-sugar, and pecans.  The roll is cut into slices and baked in a simple syrup sauce.
Course Desserts
Cuisine American
Keyword Cranberry Cobbler, Rustic Cranberry Orange Pecan Cobbler Roll
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 600kcal
Author pamelashank2015

Ingredients

  • SAUCE
  • 2 1/2 cups water
  • 1 1/2 cups sugar
  • CRUST
  • 2 cups all purpose flour
  • + 1/4 cup to sprinkle on pastry sheet
  • 2 Tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 6 Tablespoons solid shortening
  • 3/4 cup whole milk
  • FILLING
  • 3 1/2 cups CAPE COD SELECT PREMIUM FROZEN CRANBERRIES
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • zest of 1 medium orange
  • 1 teaspoon juice from orange
  • 1/3 cup pecans roughly chopped
  • 2 Tablespoons cold butter cut in small cubes
  • 2 Tablespoons sifted confectioner sugar
  • ice cream or whipped topping if desired

Instructions

  • Preheat oven to 375 degrees F. Whisk together the water and sugar in a 13x9 inch glass baking dish. Place in oven and allow to bake until it starts to bubble or dough is ready to be placed in it. Remove carefully from oven.
  • In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  • Using a pastry cutter, or fork, cut in the shortening until crumbly. Stir in the milk and form ball. Chill dough about 10 minutes.
  • Sprinkle some of the extra flour on flat work surface. Roll dough out into a rectangle about 12x8 inches.
  • Place the cranberries in a large mixing bowl. Combine the sugar and cinnamon and sprinkle over the cranberries. Add orange zest, orange juice, and pecans to bowl. Toss gently to combine the ingredients.
  • Arrange about 2 cups of the cranberry mixture evenly over the dough. Place butter cubes over the cranberries.
  • Roll dough up, jelly roll style. Cut slices 1-inch thick and place, cut side down, into the syrup. ( I lightly shaped each slice in my hand prior to putting it into syrup to keep it together better) Add the remaining cranberries, nuts, and cinnamon-sugar from bowl, over top of the rolls.
  • Bake until crust is light golden brown and syrup is bubbly, about 25 to 30 minutes.
  • Remove from the oven and allow to cool slightly. Sprinkle confectioner sugar.
  • Top with ice cream or whipped cream if desired. Serve warm. Serves 12

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.