I’m moving to Wyoming soon, but before I left DC I went to one last Battlestar Galactica potluck. We did a Wyoming theme, which mostly turned out to mean Bison meat and recipes from a Native American cookbook. This was from the cookbook, is 3/4 various types of sugar, and was delicious!
The cornmeal mixture gets a crisp top, and makes a pretty unique sort of crumble. Whether because of all the sweetness, or because of the cornmeal top, people were pretty into this!
Ingredients:
Cornmeal Topping:
- 1 cup yellow cornmeal
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1/4 cup maple syrup
Cranberry Mixture:
- 4 cups fresh or frozen cranberries
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 cup sugar
Preheat oven to 350 degrees and butter a 8″ square baking dish. I only had an 8X11.5″ dish, so I just added a quarter more of each ingredient to make it larger for the larger dish.
Stir together all the ingredients of the cornmeal mixture, creating a thick dough, and set aside.
Combine all the cranberry mixture ingredients in a large saucepan over medium heat. Simmer for 10 minutes, or until the berries have begun to burst, stirring frequently, then pour into the greased pan.
Drop the cornmeal mixture in tablespoon sized portions over the cranberry mixture.
Bake 20-25 minutes, until the topping is golden brown.
Let cool 10 minutes, then serve still warm.
Yum!
We’ll find out shortly if my next kitchen has better lighting, for slightly better photos! Here’s hoping!
Cranberry Crumble
From The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian.
Cornmeal Topping:
- 1 cup yellow cornmeal
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1/4 cup maple syrup
Cranberry Mixture:
- 4 cups fresh or frozen cranberries
- 1/2 cup honey
- 1/2 cup maple syrup
- 1 cup sugar
Preheat oven to 350 degrees and butter a 8″ square baking dish.
Stir together all the ingredients of the cornmeal mixture, creating a thick dough, and set aside.
Combine all the cranberry mixture ingredients in a large saucepan over medium heat. Simmer for 10 minutes, or until the berries have begun to burst, stirring frequently, then pour into the greased pan. Drop the cornmeal mixture in tablespoon sized portions over the cranberry mixture.
Bake 20-25 minutes, until the topping is golden brown. Let cool 10 minutes, then serve still warm.
