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5 from 1 vote

Boozy Cranberry Cobbler Cake

A beautifully textured cake spiked with just the right amount of bourbon and sweetened with maple syrup to celebrate Thanksgiving with a touch of sweetness!Nutritional information was calculated using light/low fat butter and sugar free maple syrup. You can use apple sauce to replace butter if you wish to cut down calories and fat further!

Weight Watchers: 3pp per slice!
Servings: 12 slices
Calories: 142kcal
Author: Karina - Cafe Delites


For the Filling:

  • cups cranberries (I used frozen slightly thawed, but fresh would be fine)
  • ½ cup brown sugar
  • cup maple syrup (I used sugar free)
  • 4 tablespoons bourbon (more if you like it stronger!)
  • 1 tablespoon vanilla extract
  • 3 teaspoons cornstarch

Cobbler Topping:

  • ½ cup light/low fat butter , melted; or Apple sauce
  • ½ cup unsweetened almond milk (or any milk)
  • 1 cup light spelt flour (or plain/all purpose)
  • ½ cup brown sugar , packed
  • 1 egg
  • teaspoons baking powder
  • 1 pinch of salt


  • Preheat oven to 176c | 350f. Grease a 9-inch pie dish or a nonstick round baking pan with butter or cooking oil spray, and set aside.


  • Combine all filling ingredients together in a medium sized bowl, mix well and set aside.


  • In a separate bowl, whisk together the butter, milk and sugar until combined. Whisk in the egg. Add the flour, baking powder and salt, and whisk batter until smooth and lump free.
  • Fill dish/pan with cranberry mix and evenly pour the cobbler cake batter over the top.
  • Bake for about 35-45 minutes, or until the cranberry juices are bubbling and the cobbler cake is golden and firm to the touch.
  • Allow to cool for 15 minutes before serving with ice cream, frozen yoghurt, etc!
  • Happy Thanksgiving!


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Serving: 1g | Calories: 142kcal | Carbohydrates: 15.2g | Protein: 1.1g | Fat: 6.2g | Fiber: 1.4g