Cranberry Cobbler Recipe Easy and Delicious

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Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the cranberries, 1 cup sugar, orange juice, and orange zest (if using). Toss gently to coat. Pour the cranberry mixture into the prepared baking dish.
In a separate medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Pour in the milk and stir until just combined. Do not overmix.
Drop spoonfuls of the biscuit dough evenly over the cranberry mixture in the baking dish.
Sprinkle the remaining 2 tablespoons of sugar over the biscuit topping.
Bake for 35-45 minutes, or until the topping is golden brown and the cranberry filling is bubbly.
Let the cobbler cool for at least 15 minutes before serving.

For a richer flavor, add a tablespoon of orange zest to the cranberry filling.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
If fresh cranberries are not available, frozen cranberries can be used. No need to thaw before using.
To prevent the topping from browning too quickly, you can loosely tent the cobbler with aluminum foil during the last 15-20 minutes of baking.