Ok, guys, Apple Cranberry Breakfast Cobbler is the last of the Breakfast Cobblers for awhile! Luscious apples and cranberries grace this delicious recipe that’s half coffeecake and half fruit cobbler. It’s fruity, gooey, and has a wonderful powdered sugar icing just like all the other ones. Breakfast Cobbler is such a versatile recipe. ANY kind of pie filling will work. I’ve made them with blueberries, pumpkin, peaches, and strawberries and of course the original one has cherries.
I found a couple of cans of Lucky Leaf Apple-Cranberry pie filling at our grocery store during the holidays and picked up several cans. I made a terrific Apple Cranberry Dump Cake Cobbler with three of the cans. I had this one lone can left and decided to use it to make another tasty Breakfast Cobbler. As with all the others I’ve posted in the past couple of weeks, Apple Cranberry Breakfast Cobbler was just as amazing as the rest.
If you’re looking for a great breakfast entree for the holidays like Mother’s Day, special occasion brunches, country breakfasts, or any other time of the year, Apple Cranberry Breakfast Cobbler is a wonderful option. It’s also a great breakfast treat when you have overnight guests. One of these great entrees can be oven ready in about 10-15 minutes. For apple and cranberry lovers, this is a must-try recipe!
Apple Cranberry Breakfast Cobbler is a breakfast treat your whole family will enjoy.
If you enjoy apples and cranberries they work tremendously well together in this Breakfast Cobbler.
Apple Cranberry Breakfast Cobbler is half coffeecake and half cobbler so it’s gooier than a regular coffeecake would be.
Here’s what I did.
These are the ingredients you need.
Mix 1 1/2 cups cake mix, an egg and water together with an electric mixer and combine.
Spray a 9×13″ glass baking dish with cooking spray. Spoon cake batter into prepared pan.
Spoon apple cranberry pie filling as evenly over the cake batter as possible.
Blend butter with remaining cake mix using a pastry blender and blend until mixture resembles coarse crumbs.
Sprinkle crumbs over top of apple cranberry layer.
Bake at 350 for 30-45 minutes until cake batter is no longer gooey when you check it with a toothpick. Allow cobbler to cool.
Mix powdered sugar with just enough water or milk to make a thick icing. Don’t thin the powdered sugar down so much that it is too thin or it will dissolve into the cake.
Drizzle icing over top of cobbler.
Apple Cranberry Breakfast Cobbler is rich, gooey and delicious.
This is an excellent choice for holiday breakfasts.
Every mouthful of Apple Cranberry Breakfast Cobbler is amazing.
Here’s the recipe.
APPLE CRANBERRY BREAKFAST COBBLER
(Recipe adapted from Janna Hopson, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
- 1 box yellow cake mix
- 2/3 cup water or milk
- 2 eggs
- 1 can [url href=”http://www.luckyleaf.com/” target=”_blank” title=”lucky leaf pie fillings”]Lucky Leaf[/url] Apple-Cranberry pie filling (any fruit flavor will work)
- 1/3 cup butter
- 1 cup powdered sugar
- 1-2 tbsp. water or milk
- Spray a 9×13” baking dish with cooking spray.
- Set aside.
- Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
- Spoon mixture into prepared baking dish and top with pie filling.
- Cut butter into remaining cake mix and sprinkle over filling.
- Bake at 350° for 30-45 minutes or until toothpick inserted in center comes out clean.
- Cool cobbler.
- Drizzle with a mixture of 1 cup powdered sugar and 1-2 tbsp. water or milk.
I like the ease of this recipe and starting with a boxed cake mix and canned pie filling make it very quick to prepare.
Apples and cranberries transform each bite of this sensational breakfast sweet.
Grab a fork and come join me! 😉