Warm Orange Cranberry Crumble

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Sweet-tart cranberry crumble is full of warm, juicy cranberries and a soft, crumbly cookie-like topping.

When I type the word “crumble”, I can’t help picturing a cheerful granny in her kitchen, wearing a flour-covered apron, along with a whole table full of pies, cookies and cakes.

But let’s get real — that apple-cheeked grandma doesn’t live in most homes (if you do happen to have one, go give her a great big hug).

Nonetheless, it’s still possible to create a homespun feeling when you make something from scratch, especially a warm fruit crisp or a crumble — it’s just a fact.

Crumbles and crisps

Crumbles, crisps and cobblers all belong to the same family of wholesome old-fashioned desserts. They’re based on a simple combo of lightly sweetened fruit baked with some kind of batter or crumb topping.

Crisps tend to have a more oats and nuts in the mix than crumbles do, but the word is basically interchangeable. In either case, you get some crust in the form of a crumbly toping and warm jammy fruit. 

I used an all-purpose baking mix to make the topping for this crumble and coconut oil for the fat. If you’d rather use butter just substitute an equal amount. It takes just a few minutes to put together, and even less time if you make the cranberry filling ahead of time.

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Orange Cranberry Crumble

Karen Tedesco

Cranberry crumble is a quick, easy to make dessert full of jammy cranberries and a whole grain crumble topping.

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5 from 3 community reviews

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine Baking

Servings 8 servings

Equipment

9-inch pie dish

Ingredients

Topping

• ▢ ¾ cup all-purpose baking mix
• ▢ ½ cup (40 g) rolled oats
• ▢ ⅓ cup (75 g) coconut sugar or light brown sugar
• ▢ ¼ teaspoon salt
• ▢ 6 tablespoons (88 ml) coconut oil or butter , melted

Filling

• ▢ 1 pound (450 g) cranberries
• ▢ ¾ cup (150 g) granulated sugar
• ▢ ½ cup (125 ml) freshly squeezed orange juice or water
• ▢ 1 tablespoon (15 g) cornstarch
• ▢ 2 tablespoons freshly grated orange zest

US Customary – Metric

Instructions 

• Preheat the oven to 400 (200C) degrees.
• Combine all ingredients for the topping in a bowl, using a fork or your hands to blend the mixture until it forms moist clumps.
• In a saucepan, stir together all the ingredients for the filling except for the orange zest and place over medium heat. Bring to a simmer, then cook just until the cranberries begin to soften and pop, stirring frequently. Remove from the heat and stir in the orange zest.
• Transfer the cranberry mixture to a 9-inch pie or baking dish. Sprinkle the crumble topping evenly over the cranberries.
• Bake 20 minutes, or until the juices are bubbling and the topping is golden brown.
• Serve warm or at room temperature.

Karen’s Notes and Tips

• Serve the warm crumble plain or topped with a spoonful of yogurt, ice cream or creme fraiche.
• Make the cranberry filling up to a week in advance, then just bake for 20 minutes just before serving.

*Refined coconut oil has a neutral taste that won't overpower other ingredients. I prefer to use it in baking to avoid a pronounced coconut flavor.

Nutrition

Calories: 320kcal | Carbohydrates: 50g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Sodium: 269mg | Potassium: 134mg | Fiber: 4g | Sugar: 33g | Vitamin A: 71IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.