Small Batch Cranberry Crumble Recipe
Wow, this is amazing! I have had cranberries in cranberry sauce, but that was it. This dessert should be served anytime cranberries are available. It is tart and lets the cranberries be the star. The crumble on top is a must.
Cranberry Crumble
Wow, this is amazing! I have had cranberries in cranberry sauce, but that was it. This dessert should be served anytime cranberries are available. It is tart and lets the cranberries be the star. The crumble on top is a must.
Equipment
- Knives
- Small frying pan
Ingredients
- 1 1/2 Cup Fresh cranberries
- 2 Tbsp Sugar
- 2 Tbsp Brown sugar
- 1 Tbsp Orange juice
- 1/2 Tbsp Orange zest
- 1 1/2 tsp Cornstarch
- 1/32 tsp Salt
Crumble Topping
- 1/4 Cup + 1/2 Tbsp Brown sugar
- 1/4 Cup + 1/2 Tbsp Pecans , chopped
- 3 1/2 Tbsp All-purpose flour
- 2 1/2 Tbsp Butter , melted
Instructions
- Preheat oven to 375℉. Spray a 6-inch pie plate. Set aside.
- Place the cranberries in a 1-quart bowl. Add the sugar, brown sugar, orange zest, orange juice, and cornstarch. Stir gently and set aside.
- Toast pecans over medium heat, in a dry pan, for 3 minutes. Let cool.
- In a 2-Cup liquid measuring cup, add the brown sugar, flour, melted butter, and pecans. Stir.
- Place cranberry mixture into the prepared pie plate. Smooth out the top and evenly spread the crumble mixture over the cranberries.
- Bake for 50-55 minutes. Let cool 15 minutes before serving.
Notes
We like to serve this warm with a scoop of vanilla ice cream.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1/3 CupCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 13gSaturated Fat: 5gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 2gSugar: 25gCalcium: 30mgIron: 0.7mg
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