Tangy cranberries and a soft cookie-like browned butter cornmeal topping are an unbeatable holiday combo in this easy cranberry browned butter cornmeal cobbler!

Cranberry Browned Butter Cornmeal Cobbler

Tangy cranberries and a soft cookie-like browned butter cornmeal topping are an unbeatable holiday combo in this easy cranberry browned butter cornmeal cobbler!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

Cranberry Filling

  • 3 cups fresh cranberries (or frozen and thawed)
  • 1/2 cup coconut sugar (or brown sugar)

Cobbler Topping

  • 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

Instructions

Cranberry Filling

  1. Preheat oven to 350F. In a greased 9-in skillet or 9x13 baking pan, toss cranberries and sugar together. Set aside.

Cobbler Topping

  1. 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)

  2. 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!