This Cranberry Cornbread Crisp is a mashup of your perfect Thanksgiving leftovers! A healthy cornbread-inspired topping makes this vegan dessert so festive. A great use for leftover cornbread!
A perfect recipe for Thanksgiving leftovers
We’re one week away from Thanksgiving! AKA my favorite holiday of the year. This also means we are about 8 days away from another classic American holiday – Leftovers Day.
OK, this is not a real holiday but I believe we should definitely make it one. While other people may be scrambling for Black Friday deals, I am at home brainstorming new ways to enjoy piles of leftover stuffing, sweet potatoes, Brussels sprouts, and cranberry sauce!
This brings us to today’s recipe: a crumble-y dessert that makes perfect use of leftover cranberries and day-old cornbread.
If you’ve never tried berries and corn together, it’s a real treat. In the summer I enjoy mixing blueberries with cornmeal in recipes like muffins and sweet breads. However, cranberries are one of my favorite fall/winter fruits that are definitely under-recognized. Perfectly tart and full of juicy flavor, I love serving them on top of oatmeal or mixed into yogurt bowls.
Ideas for Thanksgiving Leftovers and Leftover Cornbread
Eating the same mix of foods for days is monotonous, so this recipe mixes things up. If you have leftover cornbread, that is easily translated into the crispy topping (method described below). However, you can also make the topping from scratch! It tastes similar to a crispy corn muffin.
If you do not have leftover cranberry sauce, I provide some simple instruction for the base. Hint: it’s about as easy as any other fruit crumble: just mix, spread, and bake.
How to Make Cranberry Cornbread Crisp
If you’re using leftover ingredients, it’s as simple as can be!
- Spread your cranberry sauce in a pie plate.
- Tear your cornbread and add a small amount of coconut oil and sugar.
- Top the sauce with cornbread mixture, biscuit-style, and bake!
I’ve also included below the from-scratch instructions, which honestly are so simple. I have a good feeling this recipe will be on rotation in my house long past the holiday season.
This dish works equally well as a dessert, snack, or breakfast. I prefer my cranberries on the tart side, but feel free to add more sweetener to taste.
I hope you enjoy this cranberry cornbread crisp! Please let me know in the comments or on Instagram if you give it a try!
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