Tuesday, November 25, 2008

Thanksgiving Cranberry Cobbler (Gluten Free)

(This is a reprint from November 8th, 2007. This is probably my FAVORITE Thanksgiving recipe and I truly hope you will enjoy it! It's so good I had to reprint it. I buy extra cranberries and freeze them so I can make this beautiful dish year round!!)

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 The recipe originally made a very moist cranberry bread and Mom altered it to make a cobbler.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

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! 

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  1. I love cranberries! Can't wait to try it.

  2. Yum - and perfect timing as I am sitting here, my companies airplane has just landed and I am debating making some homemade rolls - this will be a perfect substitute for rolls and the obligatory cranberry sauce.
    Have a great holiday,

  3. Happy Thanks giving Carrie! I was looking for a cranberry recipe for Thanksgiving and looks like I've found it! I am so inspired that I "adopted" you again for Sea's special Thanksgiving edition of the Adopt a GF Blogger event and will be posting about this this weekend.

    Hope mine turns out as good as yours looks.


  4. Can you tell I'm catching up on your posts? Looks great and I may try it for christmas. Have another question is this sort of thing what is normally called a cobbler over there because what we call a cobbler is like a crumble but instead of the crumble topping you put scones (which I think you can biscuits, which in turn is what we call what you call a cookie!) Don't you just love our 'shared' language.

  5. Esther -- I love your questions!!! Again, I think most american cobblers are made with a scone or what we call a biscuit dough on top! But they can also be made with a crumble on top too! My mom always made a peach cobbler very similar to this cranberry cobbler which simply had a batter that you poured over the fruit, the batter bakes to the top of the dish to form a crust! This is probably very regional in America as well. I bake and cook with a very southern american flair!