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Cranberry-Chocolate Crumble

Cranberry-Chocolate Crumble

Cooking Light SEPTEMBER 1995

  • Yield: 6 servings


  • 3/4 cup water
  • 1/2 cup sugar
  • 1 (12-ounce) bag fresh or frozen cranberries, thawed
  • 1/3 cup seedless raspberry jam
  • Vegetable cooking spray
  • 2 tablespoons milk chocolate chips
  • 1/2 cup all-purpose flour
  • 1/3 cup regular oats
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons margarine, melted


Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat; stir in the jam. Divide mixture evenly among 6 (6-ounce) custard cups coated with cooking spray, and sprinkle with chocolate chips.

Combine flour, oats, brown sugar, and margarine; toss well. Sprinkle oat mixture evenly over cranberry mixture. Place cups on a baking sheet, and bake at 350° for 20 minutes or until bubbly.

Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 22%
  • Fat: 7.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2g
  • Protein: 2.5g
  • Carbohydrate: 58.6g
  • Fiber: 1.5g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 82mg
  • Calcium: 19mg

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Cranberry-Chocolate Crumble Recipe