I was sent this lovely photo of corn-crust cranberry cobbler from BNV dude (Brand New Vegan). I’m on his email list b/c I recently bought his book. In the email I could not find his recipe link, so I fed the description into ChatGPT & came up with THIS:
ChatGPT said:
Oh, I love this concept — a cranberry turnover with a golden, flaky corn crust that’s lightly tart, gently sweet, and oil-free. 🌽✨ Let’s make it cozy, simple,and SOS-friendly (very low salt, oil, and sugar).
Here’s my best version for you:
🌾
CRUST
* 1 cup whole-wheat pastry flour (or AP)
* ¾ cup medium/fine cornmeal
* 1 tsp baking powder
* ¼ tsp salt (optional)
* ½ cup unsweetened applesauce
* ½ cup plant milk
* Extra flour for folding/dusting
FILLING
* 2 cups cranberries
* ¼ cup water + extra 2 tbsp
* 3–4 tbsp maple syrup
* 1 tsp cornstarch + 1 tbsp water (slurry)
* ½ tsp vanilla (optional)
✨ Optional
* Plant milk for brushing
* Sugar for sprinkle
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STEPS (Fast & Flaky)
1️⃣ **Mix Dough**: Dry + wet → soft, slightly sticky. Rest 10 min ⏳
2️⃣ **Laminate**: Pat rectangle → fold thirds → turn 90° → fold thirds → gently press (no knead)
3️⃣ **Cranberry Filling**: Cook berries + water → add syrup → thicken with cornstarch → cool slightly
4️⃣ **Assemble**: Roll dough → cut → add filling → fold & seal → optional milk/sugar
5️⃣ **Bake**: 390°F / 200°C, 15–18 min → light golden. Cool 5 min on pan, then wire rack ️
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Quick Tips for Flaky Success
* Medium-fine cornmeal = tender
* Do not knead = flaky layers
* Slightly sticky dough = soft, not tough
* Mist lightly with water for puff
* Store slightly warm in airtight container