Tangy cranberries and a soft cookie-like browned butter cornmeal topping are an unbeatable holiday combo in this easy cranberry browned butter cornmeal cobbler!
The cobbler club can and WILL tackle the holiday dessert game.
Cobblers ain’t just for the peaches. Although peach cobbler is just about my favorite thing on the planet, cranberry cobbler piled with browned butter goodness is giving it a run for its money.
And don’t even ask, this is most DEFINITELY that kinda dessert you attack straight from the pan with your heavy-dutiest spoon. <<< you know that’s how we roll around here.
Pretty much with anything containing browned butter in the official title.
Easy-peasy holiday desserts are literally the most important thing and this cranberry browned butter cornmeal cobbler hits every single easy note. >>>
TWO parts, y’all! Cranberry filling is first up and its just cranberries and sugar. Nice and easy cause the cranberries thicken themselves into a luscious sauce as they bake.
Browned butter cornmeal topping gets spread over EVERY inch of the cranberry filling and trust me, you want that. It’s buttery, rustic, and kinda cookie-like in texture which obviously wins it all.
Also, I propose that cranberry browned butter cornmeal cobbler be a breakfast AND dessert food. Its fruit and cookies and its holiday-season so roll with me here, please.
Heck, you could even get your dairy in if you top it with whipped cream. Or ice cream. Or both?
Cranberry Browned Butter Cornmeal Cobbler
- 3 cups fresh cranberries (or frozen and thawed)
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup butter, melted over medium high heat until a deep golden brown
- 3/4 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup white whole wheat flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Whipped cream for serving
- Preheat oven to 350F. In a greased 9-in skillet or 9x13 baking pan, toss cranberries and sugar together. Set aside.
- In a large bowl, beat browned butter and sugar until creamy. Beat in vanilla and egg until smooth. Add flour, cornmeal, baking powder, and salt to liquid mixture and fold in with a rubber spatula until batter is smooth. (batter will be similar to cookie dough)
- Spread batter over cranberry mixture in an even layer. Bake cranberry cobbler at 350F 25-30 minutes or until cranberry filling is bubbly and topping is golden-brown. Cool cobbler 10 minutes then serve warm with whipped cream if desired. Enjoy!