Cranberry Almond Crumble

  5.0 – 2 reviews  • Thanksgiving
This is a nice alternative to all of the pies that adorn the Thanksgiving table. I love nuts mixed with the cranberries. The richness goes so well with the tartness of the fruit.
Level: Intermediate
Total: 2 hr 10 min
Prep: 1 hr
Inactive: 20 min
Cook: 50 min
Yield: 6 to 8 servings

Ingredients

  1. 1 tablespoon butter
  2. 4 Anjou or Bosc pears, peeled and small diced
  3. 1 1/2 cups granulated sugar
  4. 3 whole cloves
  5. 1 teaspoon fresh lemon juice
  6. 1 tablespoon golden syrup, such as Lyle’s Golden Syrup
  7. 1 tablespoon fresh orange zest
  8. 24 ounces fresh cranberries (pre-bagged)
  9. 3/4 cup all-purpose flour
  10. 3/4 cup granulated sugar
  11. 1 teaspoon ground cinnamon
  12. 1 teaspoons ground (dried) ginger
  13. 1 teaspoon kosher salt
  14. 1 stick (8 tablespoons) unsalted butter, cubed
  15. 1 cup slivered almonds, toasted
  16. 1 lemon, for zesting on top
  17. Vanilla ice cream, for serving
  18. Orange Garnish, recipe follows, optional
  19. 8 oranges
  20. 2 cups granulated sugar
  21. Pinch turmeric

Instructions

  1. Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool.
  2. Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit.
  3. Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes.
  4. Combine the pear and cranberry mixtures in a bowl and set aside to cool.
  5. Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds.
  6. Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired.
  7. Bring 2 small pots of water to a boil.
  8. Using a small knife, peel one single piece of skin from around the “equator” (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece.
  9. Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside.
  10. In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 840
Total Fat 21 g
Saturated Fat 9 g
Carbohydrates 164 g
Dietary Fiber 13 g
Sugar 134 g
Protein 7 g
Cholesterol 38 mg
Sodium 250 mg

Reviews

Shirley West
Even my cranberry-hating sister loved this one! I substituted oats for the almonds because of nut allergies in the family, but it turned out deliciously! The only problem was that the oven temperature was missing from the recipe- I guessed 350, and it seemed to work.
Timothy Mosley
This is an amazing recipe! I made 2 batches, one for each side of the family and they couldn’t get enough of it!! I will surely make this again.

 

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