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Cookbook author (he has a new one coming out in 2023 called Did You Eat Yet?) and chef Ronnie Woo shares two super-easy, tasty and budget-friendly desserts for the holiday season or anytime during the fall and winter months: this cranberry cobbler with a cornbread topping and a Pear Phyllo Dough "Crumble." Both are best served warm and topped with vanilla ice cream. Rach couldn't wait to try them!
Pro Tip from Rach: Stock up on cranberries in big bags now when they're in season (and very inexpensive!) and keep them in the freezer for future use. Click here for tips on how to freeze everything from fruit and veggies to bread, milk and eggs the right way.
Ingredients
- 4 cups fresh or frozen cranberries
- 1 cup packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 large egg
- ½ cup milk
- ½ cup fresh or frozen corn kernels
- Powdered sugar, for dusting
- Vanilla ice cream, for serving
Yield
Serves: 8
Preparation
Preheat the oven to 350°F. In a large bowl, mix together the cranberries, brown sugar, cornstarch, orange juice and vanilla extract until combined. Transfer the cranberry filling to an 8 x 8-inch baking dish and set aside.
In the same bowl, mix together the cornmeal, flour, granulated sugar, baking powder, salt, melted butter, egg and milk until combined. Spread the cornbread batter evenly over the cranberry filling. Sprinkle the corn kernels on top and bake until golden brown, 45 to 50 minutes.
Dust with powdered sugar and serve warm with vanilla ice cream.