Cranberry-Cherry Crumble

This was fantastic. I only substituted cane sugar for granulated and reduced it by 1/4 cup

Fabulous recipe! Have loved this since I first started making it 7 years ago. Great balance of sweet and tart, a lovely complexity added by the flavor of the cherries, and the topping is nice and crunchy. This is a much-more cost-effective cherry dessert than hunting down expensive tart cherries for a pie or crisp, and is a great use of cranberries in season or frozen after going on sale. My dad couldn't stop complimenting it, and my mom asked for the recipe.

One of the best desserts I've ever made. I made this for Christmas and the whole double batch was inhaled within minutes of unwrapping it. I added 2 extra tablespoons of butter which I melted and poured over the topping to make sure there weren't dry patches of flour. I had this by itself, but if you had it with vanilla ice cream you could easily afford to cut out some of the sugar. Definitely a winner!

This is a great recipe and especially easy to prepare.

I lowered the sugar in the cherry/cranberry mix to 1/4 cup and it was still way to sweet. It is cherry season right now and the cherries are sweet all by themselves without added sugar. I think next time I will leave the sugar out all together.

i couldn't find fresh or frozen cranberries so i bought two cans of cranberry sauce made with whole cranberries. i did the best i could to fish out the cranberries and left out any extra sugar. it was still fantastic! i mixed up the fruit and the topping separately the night before and tossed the crumble on top right before baking. served a la mode with vanilla ice cream. 6 of us finished it off within 15 minutes of when it came out of the oven.