Gluten-Free Cranberry Cobbler

Serve this tangy, nutty, gluten-free cranberry cobbler in place of pie for your next winter holiday meal. It’s delicious on its own or with a dollop of freshly whipped cream.

Serves: 10Hands-on: 10 minutesTotal: 1 hour 55 minutesDifficulty: Easy

Serves: 10


  • 1 bag (12 oz.) raw cranberries
  • 1 cup granulated sugar, divided
  • 1⁄2 cup pecans, finely chopped
  • 1⁄2 cup crushed pineapple with juice
  • 2 Tbsp. (1 medium orange) grated orange zest
  • 3 Tbsp. melted butter
  • 2 Tbsp. fresh orange juice
  • 1 large egg, beaten
  • 1⁄4 cup brown rice flour
  • 1 tsp. sanding sugar


  • Preheat oven to 350°F. Grease an 8-inch baking dish with non-stick cooking spray.
  • Add cranberries, 1⁄2 cup granulated sugar, pecans, pineapple, and orange zest to the prepared baking dish and mix well.
  • In a small bowl, whisk together remaining 1⁄2 cup granulated sugar, melted butter, orange juice, egg, and brown rice flour, until you have a thin batter. Drizzle the batter over the cranberry mixture in the pie pan.
  • Bake for 45 minutes, until cranberries are hot and bubbly. Cool for at least an hour before serving. Sprinkle top with sanding sugar.