Roasted harvest fruit in a Rustic Ricotta Crostata
Breakfast Polenta

TWD: Johnny Cake Cobbler, with a dash of cranberries

  TWD: Johnny Cake Cobbler, with a dash of cranberries

This cobbler recipe started out decades ago.  It was a thrown together post Thanksgiving treat.  It was good.  But then life happened and that original recipe evolved.  Travels north, a taste of Cape Breton's grunting blueberries, a desire to eat seasonal, local, better and a love affair with a certain cookbook all got in the way. 

Cold nights on the maritime coast call for a fruit filled bowl of something that resembles pie.  It might be called Pandowdy or Slump, the result is often prettier than the name.   After reading the directions for a Johhny Cake Cobbler in Baking with Julia,   what was a basic dough turned into a hearty, healthy and delicious crown.  Coconut oil replaces the butter and adds subtle sweetness.  Arrowroot and rice flours give it a flaky delicacy.  The fact that it is gluten and dairy free makes it even better.


TWD: Johnny Cake Cobbler, with a dash of cranberries


No longer reserved for Thanksgiving season, this recipe is one to make your own.  Make it again and again with whats at the farmstand or florishing in your garden, it will never frow old.
  • 2 tbsp Orange Vanilla Sugar or 1 tbsp Xylitol.
  • 1/2 tbsp Russian Mulling Spice
  • 6 tree frut - peaches, plums, nectarines, apricots, apples, pears or an assortment of each
  • 1 cup cranberries (or 1/2 cup craisins) ((or 1 cup blueberries, mulberries, raspberries, blackberries, you get the idea))
1 package Corn Muffin/Bread Mix (or your own favorite)
1/4 cup Coconut Oil
1 cup Soy Cream

TWD: Johnny Cake Cobbler, with a dash of cranberries
Pit and slice fruit.   I like to keep the skins on, you don't have to.  Roast fruit for 30 minutes at 425f in a cast iron skillet or greased baking dish.   Combine cornbread mix and honey.  Add coconut oil and work in with a pastry blender until you have the consistency of tiny pebbles.  Add cream and combine.  If the mixture is dry, add more cream.  You want a moist dough.

TWD: Johnny Cake Cobbler, with a dash of cranberries
Spoon the dough on top of fruit.  It should not be even, rather an imperfect, craggy top. Bake at 350f for 20+ minutes, until the tops are nicely browned.  Expect the fruit to bubble up through the cracks in the dough.  To avoid a mess, bake on a foil or parchment lined baking sheet.
  TWD: Johnny Cake Cobbler, with a dash of cranberries
Serve with cream drizzled over the tops or a side of ice cream.


More recipes for this delicious book:

  TWD: Johnny Cake Cobbler, with a dash of cranberries

Photo Credit: Julie T Cecchini




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