9 or 10 inch cast iron skillet

1 stick organic butter (1/4lb)


¾ cup Riverplains Farm Wapsi Valley Cornmeal

½ cup raw sugar

¼ tsp sea salt

1 tsp aluminum free baking powder

1 pasture-raised egg

½ tsp vanilla extract

Cruze Farm buttermilk (about ½ cup – add a little at a time until desired consistency is reached. The batter should be a little thinner than a pancake batter.)


8-oz bag organic cranberries + 2/3 cup sugar and 2/3 cup water (to pre-cook cranberries)

3 large organic apples (peeled and sliced thin)

½ cup organic brown or turbinado sugar

2 Tablespoons organic cinnamon

1/8 teaspoon organic ground cloves

1 inch piece fresh ginger, grated

Zest of ½ lemon

Freshly squeezed juice of ½ lemon


Freshly skimmed cream from fresh local milk (Cruze Farm whole milk works well)

¼ cup sugar


Pre-heat oven to 400 degrees

In a small saucepan, combine water and sugar to cook cranberries. Stir together over medium heat until sugar is melted, then add cranberries. Cook over medium heat, stirring frequently, until cranberries pop. Remove from heat.

Add lemon zest, lemon juice, and grated ginger to the cranberries, and stir to combine.

In a medium sized mixing bowl, combine peeled and sliced apples, brown sugar, cinnamon, and cloves. Mix well, then add the cranberry mixture.

In a separate bowl, mix together cornmeal, salt, baking powder, and sugar, then add egg and buttermilk. Beat well with a spoon until a thin and somewhat watery consistency is reached.

Melt 6-8 tablespoons of butter in the iron skillet inside the oven. It's important for the skillet and the butter to be hot when the cobbler is poured in.

Pour the fruit mixture into the skillet first, then pour in the cornmeal batter on top. Gently swirl the cornmeal batter around into the fruit.

Cook cobbler in the oven for about 30 minutes, or until lightly browned on top and a knife inserted into the batter comes out clean.

Serve cobbler warm or cooled.


Start with 1 gallon of Cruze Farm whole milk. Do no shake the milk jug. Pour entire gallon into a larger mouthed jar or narrow bowl. Refrigerate for at least half of a day or overnight to allow the cream to rise to the top and separate again. Once the cream has risen to the top, carefully skim it off and place into a separate container. This is the cream that will be whipped. Be careful not to get any milk into the cream. Fresh cream will not whip if it is too fresh. If necessary, do this a few day in advance and let the cream age for up to a week.

Pour cream into a medium sized mixing bowl. Beat with a hand mixer or stand mixer until it begins to thicken. When it starts to get thicker, add 1/8 – ¼ cup of sugar and continue beating on high speed until soft peaks form. (If you continue whipping past soft peaks, you will make butter!)

Spoon whipped cream onto individual servings of cobbler.

Presented by: Anna Barreiro

Air Date: November 26, 2013

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