Cranberry Crumble
Ingredients
Cranberry Filling
- 24 oz cranberries
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/3 cup flour
- 2 tbsp orange juice
- 2 tsp cinnamon
- 2 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp cardamom optional
- 1/4 tsp orange zest
Sugar Crumble
- 1 1/2 cup flour
- 3/4 cup butter
- 3/4 cup brown sugar
- 1/3 cup sugar
Instructions
Sugar Crumble
- Whisk 1 1/2 cup flour, 3/4 brown sugar and 1/3 cup sugar.
- Add melted 3/4 cup butter.
- Chill in fridge.
Cranberry Filling
- Mix 24 oz cranberries, 2 tbsp orange juice and 1/4 tsp orange zest in 12-inch skillet.
- Heat on medium.
- Add 3/4 cup brown sugar, 3/4 cup sugar, 1/3 cup flour, 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp cardamom.
- Stir until no patches of flour or cinnamon.
- Cover with lid.
- Stir every 3 minutes for 20 minutes.
- Remove from heat.
- Add 2 tsp vanilla.
- Transfer to baking pan.
- Chill in fridge (or freezer).
Baking
- Preheat oven to 375.
- Butter 8×8 baking dish.
- Add cranberry filling.
- Top with 1/2 sugar crumble.
- Bake for 20 minutes.
- Add remaining sugar crumble.
- Bake for additional 20 minutes.
- Rest for 2 hours before serving.
Notes
Store covered at room temperature for 2 days.