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–+ servings
Small Batch Cranberry Crumble

Cranberry Crumble

Darlene
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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

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