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Cranberry Apple Pumpkin Cobbler + Giveaway!

  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x


  • 1 bag cranberries, fresh or frozen, no need to thaw
  • 5 medium apples, peeled, cored, and diced
  • ¾ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 heaping tablespoon cornstarch
  • 1 Krusteaz Pumpkin Spice Cookie Mix
  • 1 large egg
  • 1 stick unsalted butter, room temperature
  • ½ cup pecans, chopped
  • 24 tablespoons milk


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, stir together cranberries, apples, sugar, cinnamon, and cornstarch. Pour into an 8 inch square pan.
  3. In a large bowl (I used the same one, less dishes!), stir together the cookie mix, egg, and butter, until well combined. Stir in the pecans and scoop dollops of dough on top of the fruit mixture. Place on a foil lined baking sheet in case it bubbles over and bake 45-55 minutes, until the fruit is bubbling and the top is golden brown. Tent with foil if at any time during the baking process the top becomes too brown.
  4. Allow cobbler to cool. When cool mix the glaze that came with the cookie mix with milk until a drizzle forms. Drizzle over cobbler and serve with ice cream if desired. Cobbler may be stored in an airtight container at room temperature for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes