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The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success. Melt-in-your-mouth classic jam thumbprint cake, Grandma’s Perfect Raspberries cake, filled with both raspberry and strawberry jam, and perfect in every way—just the way Grandma made.

Buttery, tender-crumbed, sweetened just right and perfect for the holidays. In fact, the Holidat sweet tray wouldn’t be complete without them. Included is a scrumptious and irresistible gluten free variation.

Not only is it absolutely gorgeous, but the flavor profile is truly exquisite. The combination of tart berries, citrus and spices in the luscious ruby-red filling, contrasted with the buttery biscuit crumble resembling a cross between pie pastry, a biscuit and a sugar cookie sprinkled with sugar and spice, will send you over-the-moon!

  1. Place sugar in an ovenproof shallow pan and warm
  2. Place berries in a large stainless steel or enamel saucepan
  3. Add warm sugar, return to a boil, and boil
  4. Ladle into sterilized jars

If you are enamored with tart cherries, red raspberries, Concord grapes and fresh cranberries as I am, and you embrace everything citrus and spice, you simply must add this extraordinary fruit cobbler, Fresh Cranberry Raspberry Cobbler.

Truth be told, I have been eager to share this recipe with you since I started food blogging over 5 years ago now. However, I had a certain vision for the photography.

1. Introducing a new holiday classic: fresh cranberry raspberry cobbler

This year, the stars aligned and I was incredibly fortunate in being able to work with both freshly picked red raspberries, thanks to the warmest first half of October in Indiana history warding off any frost, as well as fresh whole cranberries showing up early in the marketplace.

1.1. Grandma’s traditional raspberries preserves recipe

This recipe for Fresh Cranberry Raspberry Cobbler is part of my new series, A Special Series: Cobblers, Crisps and Crumbles. As I mentioned in my previous post, this series is a direct result of readers.

  • Place sugar in an ovenproof shallow pan and warm
  • Place berries in a large stainless steel or enamel saucepan
  • Add warm sugar, return to a boil, and boil
  • Ladle into sterilized jars

2. Recipe Tips for Gourmets

For the Fruit Filling: Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. How to Measure All-Purpose Flour for this Recipe.For Eggless Option: Simply substitute 2 to 4 tablespoons (30 to 60 ml) nondairy milk (almond or coconut milk) or whole milk in lieu of the 1 large egg called for in recipe.