Cranberry Crumble
A vibrant cranberry crumble featuring tart cranberries and sweet, crunchy topping, perfect for festive gatherings or a comforting dessert for fruit lovers.
Ingredients
Instructions
- In a saucepan, combine 1 1/4 cups sugar and 1 cup water and bring to a boil.
- Add cranberries and cook until berries burst.
- Stir in grated orange rind (if using) and snipped prunes.
- Pour the mixture into a shallow 1 1/2-quart baking dish.
- In a bowl, mix flour, crushed corn flakes, chopped walnuts, and butter until crumbly.
- Sprinkle the crumble mixture evenly over the cranberry filling.
- Bake at 350°F (175°C) for 20 minutes or until topping is golden brown.
- Serve warm topped with whipped cream or Cool Whip.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the cranberry mixture. If you don’t have walnuts, pecans or almonds can be great substitutes. For a gluten-free option, replace the flour with almond flour or a gluten-free blend. Ensure the corn flakes are crushed finely for an even topping texture.
Serving Suggestions
This Cranberry Crumble is delightful when served warm with a scoop of whipped cream or Cool Whip on top. For an extra touch, consider pairing it with vanilla ice cream. It also works well as a festive dessert alongside Christmas Cookies(Makes 6 Dozen.) or other holiday treats for a cozy gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the crumble in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain the crispy topping while warming the cranberry filling.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Crumble contains roughly 951 calories, with 16g protein, 115g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (46% of the Daily Value), protein (33% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used in this recipe. Just ensure to thaw them before cooking, and you may need to slightly adjust the cooking time as they might release more moisture during the cooking process.
Is there a way to make this crumble healthier?
Absolutely! You can reduce the sugar by half or use a natural sweetener like honey or maple syrup. Additionally, swapping butter for coconut oil or applesauce can lower the saturated fat content while still providing moisture.
What can I serve with Cranberry Crumble for guests?
Consider serving it with a side of vanilla ice cream or a dollop of whipped cream. For a more indulgent experience, a drizzle of caramel sauce can elevate the dish. Pairing it with a hot beverage like spiced cider also creates a cozy atmosphere.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).