Cornmeal Orange Cranberry Cobbler
This rustic Cornmeal Orange Cranberry Cobbler combines tart cranberries and bright citrus with a golden, buttery cornmeal crust that bakes up crispy on top and tender underneath! It’s the kind of dessert that feels both homey and special – perfect for holiday gatherings or cozy winter evenings when you want something a little different from the usual.
Why We Love This Cornmeal Orange Cranberry Cobbler Recipe
When you think of a fruit cobbler, you might think about summer time desserts like my fresh strawberry cobbler or peach cobbler! The good news is, you can enjoy cobbler any time of the year with a variety of produce that may be in season.
This cranberry orange cobbler stands out from traditional fruit cobblers since it uses classic winter produce to create a fruity, delicious dessert. The cornmeal base adds a subtle crunch and nutty flavor that perfectly complements the tart cranberries, and the addition of orange brings warmth and complexity while helping to balance the cranberries’ tartness.
Best of all, it’s a dump-and-bake recipe that comes together in minutes but tastes like you spent hours in the kitchen!
Ingredients You Need
- Fresh Cranberries: Use fresh cranberries for the best texture and tartness. Frozen can work in a pinch, but don’t thaw them first!
- Butter: The butter needs to be completely melted and hot when you add the batter!
- Self-Rising Cornmeal Mix: This Southern pantry staple includes leavening agents and creates the perfect texture.
- Sugar: To make things sweet!
- Milk: Whole milk produces the richest result, but any milk (including non-dairy) will work.
- Orange Juice & Orange Zest: Fresh zest contains essential oils that provide an intense orange flavor. The fresh-squeezed juice from your zested orange provides the best flavor, but bottled works too!
How to Make Cranberry Orange Cobbler
- Preheat Oven: Preheat oven to 350 degrees F.
- Prepare the Butter: Place the butter in a baking dish (9×13 inches works well). Put it in the oven until melted, about 5 minutes. Remove the dish from the oven once the butter is melted.
- Mix the Batter: In a medium bowl, combine the self-rising cornmeal mix, 3/4 cup sugar, milk, orange zest and orange juice. Stir until smooth.
- Assemble the Cobbler: Pour the batter evenly over the melted butter in the baking dish. Do not stir, let the butter spread on its own. Sprinkle the fresh cranberries evenly over the batter. Finally, sprinkle the remaining 2 tablespoons of sugar on top.
- Bake: Place the cobbler in the oven and bake for about 40 minutes or until the top is golden brown and the batter has set.
- Cool & Serve: Let the cobbler cool for a few minutes before serving. Enjoy warm as is or with a scoop of vanilla ice cream.
Tips for Success
- You want the butter hot in the pan before adding the batter, so make sure that you don’t let the butter sit outside of the oven for too long before the batter is ready! You might want to start the batter before popping the butter in the oven, depending on how fast you can prep the batter.
- Don’t stir after adding the batter to the melted butter; this creates the signature crusty edges!
- Sprinkle the cranberries evenly to ensure consistent tartness throughout the cobbler.
- To ensure that it is done cooking, look for golden brown edges and a set center before removing from oven!
Serving Suggestions
This cornmeal orange cranberry cobbler shines when served warm with a generous scoop of vanilla ice cream melting into its crispy-tender crust. You can also try topping it with freshly whipped cream and a light drizzle of honey, which adds another layer of sweetness to complement the tart cranberries.
While I usually serve this winter cobbler for dessert, it also makes a delightful addition to breakfast or brunch when paired with a steaming cup of coffee or spiced tea (and don’t forget to add some pumpkin sauce in that cup of coffee).
Frequently Asked Questions
Yes! I prefer to use fresh cranberries, but you can use frozen cranberries, too. Just don’t thaw them first, or they will release too much moisture! The cobbler will have a red tint to it with frozen cranberries, but it will still be delicious!
If you can’t find self-rising cornmeal mix, then you can use regular cornmeal with 1 tablespoon of baking powder and 1/2 teaspoon of salt mixed in!
More Dessert Recipes to Try
- Flaky Apple Tart
- Pumpkin Butter Chocolate Chip Twists
- Gluten Free Chocolate Soufflé
- Lemon Banana Cobbler
- Eggnog Ruffle Cranberry Pie
Cornmeal Orange Cranberry Cobbler
Ingredients
- 1 1/2 cups fresh cranberries
- 6 tbsp butter
- 1 cup self-rising cornmeal mix
- 3/4 cup sugar plus 2 tbsp, divided.
- 1 cup milk
- zest from one orange
- 1/4 cup orange juice
Instructions
- Preheat oven to 350 degrees F.
- Place the butter in a baking dish (9×13 inches works well). Put it in the oven until melted, about 5 minutes. Remove the dish from the oven once the butter is melted.
- In a medium bowl, combine the self-rising cornmeal mix, 3/4 cup sugar, milk, orange zest and orange juice. Stir until smooth.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir, let the butter spread on its own. Sprinkle the fresh cranberries evenly over the batter. Finally, sprinkle the remaining 2 tablespoons of sugar on top.
- Place the cobbler in the oven and bake for about 40 minutes or until the top is golden brown and the batter has set.
- Let the cobbler cool for a few minutes before serving. Enjoy warm as is or with a scoop of vanilla ice cream.
