This dessert averages a pleasant tart-sweet, but depending on the specific mouthful it may be bracingly tart. We recommend mixing it all together in the bowl — topping and filling together — so no one mouthful is cranberry alone. And enjoying with a generous portion of vanilla ice cream.
Crimson Cranberry Cobbler
This is a very easy – even foolproof – dessert for your holiday table. And if it’s not fancy enough to your standards, you can fix that with some whipped cream adorned with fine orange zest and rose petals. Or not. Listen, whether you fancy it up or keep it rustic, this is a nice dish. A little on the tart side. My mother used to make a version of it. My grandmother used to make a version of it, too. It’s crimson red on the inside, tart yet sweet, soft yet crunchy, rich and refreshing all in one. And since you’re using real, actual red walnuts, it’s also a conversation piece.
Filling
- 2 pounds organic cranberries
- 1 C mild honey (wildflower, orange blossom, etc.)
- 1 jar St. Dalfour orange marmalade
Topping
- 1 ½ C rolled oats
- 1 ½ C coconut sugar
- 1 C chopped red walnuts
- 2/3 C coconut oil
- 2 Tbsp cinnamon
Method
1. In a soup pot over medium heat, stir cranberries dry until they start to gently pop, and then a minute longer. Remove from heat, add honey and marmalade, and stir. Then let sit while you move to step two.
2. In a large bowl, mix everything else together.
3. Grease a lasagna pan or something like that. Around 100 – 150 square inches. So 13 x 9 is just fine. Place a third of the “topping” on the bottom, then layer on all the filling, than top with the rest of the topping. Bake at 350 for 45 minutes. Serve hot, with vanilla ice cream.