Cranberry Crumble Recipe

Cranberries: Fresh, tart berries that provide the base for the crumble.

Granulated sugar: Adds sweetness to balance the tartness of the cranberries.

Rolled oats: Gives the crumble topping a chewy texture.

All-purpose flour: Helps bind the topping ingredients together.

Brown sugar: Adds a rich, molasses-like sweetness to the topping.

Unsalted butter: Provides moisture and richness to the crumble topping.

Cinnamon: Adds a warm, spicy flavor to the topping.

When preparing the cranberries for this crumble, consider tossing them with a tablespoon of cornstarch before mixing with the granulated sugar. This will help thicken the juices released during baking, ensuring a less watery and more cohesive filling.

• fresh cranberries - Substitute with frozen cranberries: Frozen cranberries can be used as they retain the same tart flavor and texture when baked.

• fresh cranberries - Substitute with dried cranberries: Rehydrate dried cranberries in hot water for a few minutes to mimic the texture of fresh ones.

• granulated sugar - Substitute with coconut sugar: Coconut sugar provides a similar sweetness with a slight caramel flavor.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and a hint of floral flavor, though it may slightly alter the texture.

• rolled oats - Substitute with quick oats: Quick oats can be used as they have a similar texture and will cook in the same time.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar texture and are a good gluten-free alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is a good gluten-free option.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and moisture.

• brown sugar - Substitute with molasses: Molasses provides a deep, robust sweetness and can be mixed with granulated sugar to mimic brown sugar.

• unsalted butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can add a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative with a similar texture.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements the other ingredients.

• cinnamon - Substitute with allspice: Allspice offers a similar warmth and complexity to the dish.

• Allow the cranberry crumble to cool completely at room temperature before storing. This helps to prevent condensation, which can make the topping soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the cranberry crumble to an airtight container. Store in the refrigerator for up to 5 days.

• To reheat, preheat your oven to 350°F (175°C). Place the cranberry crumble in an oven-safe dish and cover with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through.

• For freezing, first, ensure the cranberry crumble is completely cooled. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Label with the date and contents. The cranberry crumble can be frozen for up to 3 months.

• When ready to enjoy, thaw the cranberry crumble in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the topping is crisp.

• For individual servings, portion out the cranberry crumble into freezer-safe containers. This allows for easy reheating of single servings. Thaw in the refrigerator and reheat in the microwave or oven as desired.

• To maintain the best texture, avoid microwaving the entire cranberry crumble directly from frozen. Instead, allow it to thaw first to ensure even heating and a crispy topping.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cranberry crumble in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until it’s warmed through and the top is slightly crispy.

• Microwave Method: Transfer a portion of the cranberry crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as the crumble topping can become soggy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cranberry crumble in a small, oven-safe dish. Heat for about 10-15 minutes, keeping an eye on it to make sure the topping doesn’t burn.

• Stovetop Method: If you prefer a quicker method, you can reheat the cranberry crumble on the stovetop. Place a portion in a non-stick skillet over medium-low heat. Cover and heat for about 5-7 minutes, stirring occasionally to ensure even warming. This method helps maintain the crumble texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cranberry crumble in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method can help retain the crumble’s crispiness.

• Oven: Preheat to 350°F (175°C) to bake the cranberry crumble until golden and bubbly.

• Baking dish: Spread the cranberry and sugar mixture in this dish before topping with the oat mixture.

• Mixing bowl: Use one bowl to mix cranberries and granulated sugar, and another to combine oats, flour, brown sugar, melted butter, and cinnamon.

• Measuring cups: Measure out the cranberries, granulated sugar, rolled oats, all-purpose flour, brown sugar, and melted butter accurately.

• Measuring spoons: Measure out the cinnamon precisely.

• Wooden spoon: Mix the cranberries and granulated sugar together.

• Spatula: Combine the oat mixture ingredients thoroughly.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

Prepare ingredients ahead: Measure and mix the cranberries and sugar the night before to save time.

Use a food processor: Quickly combine the oats, flour, brown sugar, and butter using a food processor.

Preheat the oven early: Turn on the oven before you start mixing to ensure it’s ready when you are.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch preparation: Double the recipe and freeze half for a quick dessert later.