Cranberry Cobbler is one of the best Thanksgiving treats that exists!

Years ago, I ate a cranberry-nut pie at a family friend’s house on Thanksgiving. It was fantastic! The only downside to that pie is the fact that it was extremely unhealthy. I revisited the recipe recently and revamped it into a cranberry cobbler with healthier ingredients that taste just as awesome!

Every year, around Thanksgiving time, I think about the cranberry-nut pie. It was made using a store-bought crust, homemade cranberry filling, and a cakey cobbler topping. It was really delicious!

This year, I sifted through my family’s older hand-written recipes to find the cranberry-nut pie recipe. The second I found the recipe, I knew I needed to make it again.

So, I made a few changes to the recipe. I decided that the crust was unnecessary, swapped the brown sugar for a healthier alternative (aka maple syrup), made the cakey topping gluten-free (but it shouldn’t be made gluten-free if you don’t follow a gluten-free diet), and I also turned the pie into mini cobblers made in ramekins.

I tested out this newly designed recipe and it came out amazing!

Since many people aren’t fans of tart cranberries, I’ve added maple syrup to cut down on the tartness. The cranberries in this cobbler are sweet and they have slight tart undertones. Plus, they’re mixed with walnuts, which is one of the best combos ever!

Then, there’s the cake-like topping over the berry mixture. This cakey topping only takes about 3-5 minutes to make and it brings this entire dish together. The topping is not very sweet since the filling is pretty sweet itself.

I’m pretty sure this dish will be the main dessert that I serve this year at our Thanksgiving meal. Of course, you can also serve it as a side dish if you like.

I used to make three or four desserts for Thanksgiving, but over the past couple of years, I realized that less is more.

When there are too many sweet dessert options guests tend to eat less, which means you’re stuck with a ton of leftovers. Don’t get me wrong, I love extra dessert, but my family and I can’t eat it all alone. Plus, I eat way too much food in that single Thanksgiving meal which means I don’t want to be eating tons of leftover desserts the following day.

This cranberry cobbler can be made in mini ramekins (like I made mine) or in a dish. I love how the mini cobblers look, but if you don’t own or want-to-buy ramekins, I’m pretty sure that an 8” x 8” square glass serving dish will do the trick!

I would love to hear if you give this cranberry cobbler a try!

Want more delicious Thanksgiving recipes?

Check these out: Gluten-Free Sweet Potato Muffins, Apple Cranberry Breakfast Bars, Pumpkin Coconut Curry Soup, Gluten-Free Baked Pumpkin Donuts, Healthy Apple Pie, Raspberry Loaf

Cranberry Cobbler

This Cranberry Cobbler is delicious, gluten-free, dairy-free, and perfect for your Thanksgiving meal!

• Author: Dalya Rubin
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 10 servings
• Category: Dessert, Thanksgiving

Ingredients

Filling:

• 3 cups fresh cranberries ( 12 oz bag)
• 1 1/4 cup pure maple syrup (NO Aunt Jemima or fake syrup; it will be too sweet)*
• 3/4 cup walnuts, chopped

Cobbler Topping:

• 1 1/2 large eggs
• 6 tablespoons maple syrup
• 6 tablespoons brown sugar**
• 3/4 cup “Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour” or regular all-purpose flour
• 9 tablespoons grapeseed oil (or other flavorless oil)

Instructions

Prepare the Filling: 

1. Preheat the oven to 350℉ and grease ten 4-oz ramekins (or 5-6 8 oz ramekins) with cooking spray or 1 9” pie dish. Set aside.
2. In a large bowl, mix together the cranberries, maple syrup, and walnuts.
3. Divide the filling among each of the ramekins. You’ll probably need to add 1/4 cup filling into each ramekin.
4. *If there is any maple syrup left at the bottom of the bowl, distribute it among each of the ramekins.
5. Set aside.

Make the Cobbler: 

1. In a medium bowl, whisk together the egg, maple syrup, brown sugar, flour, and grapeseed oil. The batter will be pretty thick.
2. Spoon 1 heaping tablespoon of batter over each cranberry filled ramekin.
3. Once all the ramekins are filled, place each ramekin onto a cookie sheet or into a pan.
4. Bake for 30 minutes, or until the batter looks set and cakey.
5. Allow the cobblers to cool on a wire baking rack for 15 minutes before serving.

Notes

*Can substitute with brown sugar.

**I haven’t tried it, but I am pretty sure coconut sugar would work well too.

• This cranberry cobbler is made in mini ramekins (like I made mine), but it can be made in a dish too. I love how the mini cobblers look, but if you don’t own or want-to-buy ramekins, I’m pretty sure that an 8” x 8” square glass serving dish would do the trick!
• To all vegans: A flax egg WILL NOT work in this recipe. I tried it. Sorry!