This is one of my all-time favorite Thanksgiving side dishes! I actually make it both at Thanksgiving and at Christmas. Honestly... I could eat the whole pan myself!
I'm not sure where this recipe originated, except that one year my mom just started making it. I think she may have received the recipe from a co-worker. The recipe originally made a very moist cranberry bread and Mom altered it to make a cobbler. One year, probably when I was in college, I took over the responsibility of making it and I've done it ever since! It's incredibly easy to prepare, and it's a gorgeous dish to bring out for company.
This dish is perfectly tart and sweet at the same time! Before I was introduced to this Thanksgiving Cranberry Cobbler (which can be served as a side dish OR dessert) I did NOT like cranberries. Now they are one of my favorite foods! I could eat them all year long!
It was very simple to make this dish gluten-free. If you would like to try this recipe with wheat flour, simply replace the rice flour with all purpose wheat flour. That's it! (See, you can make it too Abby!! Give cranberries a go this year girl!!)
Gluten Free Thanksgiving Cranberry Cobbler
Created by Carrie Forbes of Gingerlemongirl.com
Free of gluten, soy, and options for dairy/casein free
Cobbler Ingredients:
2 cups whole cranberries
1/2 cup granulated sugar -or- coconut palm sugar
1/2 cup pecans, finely chopped
1/2 cup crushed pineapple with juice
2 Tbsp grated orange rind (usually from 1 med. orange)
Batter Ingredients:
1/2 cup sugar -or- coconut palm sugar
3 Tbsp. melted butter -or- coconut oil
Juice from half a medium orange, freshly squeezed and strained
1 beaten egg, or two beaten egg whites
1/4 cup rice flour -or- 2 tablespoons coconut flour
Directions:
Preheat oven to 350 degrees. Spritz a large pie pan or 8x8 baking dish with non-stick spray. Add cranberries, sugar (or agave nectar), chopped pecans, pineapple, and orange rind. Mix together in dish. Mix all batter ingredients together and pour over cranberry mixture. Bake for 45 minutes. Dish will be hot and bubbly. Serve hot or cold. Is excellent either as a side dish or dessert with vanilla bean ice cream!