Cranberry-Cherry Crumble

7 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
8 servings
By Lia Huber
November 2006
RECIPE BY Cooking Light

Serve warm with low-fat vanilla ice cream or fat-free whipped topping.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

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Ratings & Reviews

JNBank's Review

Irishqueen10
January 02, 2014
This was fantastic. I only substituted cane sugar for granulated and reduced it by 1/4 cup

brighteyes8's Review

JNBank
December 01, 2013
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.

Irishqueen10's Review

Rahlin92
November 26, 2013
N/A

TracyRose's Review

Patten
December 27, 2010
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!

Rahlin92's Review

TracyRose
November 29, 2010
This is a great recipe and especially easy to prepare.

Shgoodwin's Review

Shgoodwin
June 26, 2010
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.

Patten's Review

brighteyes8
August 03, 2009
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.