Cranberry-Cherry Crumble

Cranberry-Cherry Crumble Recipe
Randy Mayor
Serve warm with low-fat vanilla ice cream or fat-free whipped topping.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 19 %
Fat 5.6 g
Satfat 2.1 g
Monofat 2 g
Polyfat 0.9 g
Protein 2.9 g
Carbohydrate 53.6 g
Fiber 4.5 g
Cholesterol 8 mg
Iron 1.1 mg
Sodium 99 mg
Calcium 37 mg


3 cups fresh or frozen cranberries, thawed
3 cups frozen pitted dark sweet cherries, thawed
3/4 cup granulated sugar
1/4 cup dried cranberries, chopped
1/4 cup dried cherries, chopped
1 tablespoon all-purpose flour
1 1/2 teaspoons cornstarch
Cooking spray
1/4 cup slivered almonds, chopped
1/4 cup regular oats
1/4 cup whole wheat flour (about 1 1/8 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
2 tablespoons chilled butter, cut into small pieces


Preheat oven to 375°.

Combine first 7 ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.

Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is golden.

Lia Huber,

Cooking Light

November 2006
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