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Sweet, tart and comforting cranberry crumble is a perfect easy dessert for the holidays.
Cranberry crumble is a dessert that everyone will love, full of warm, juicy cranberries and a soft, crumbly cookie-like topping.
Picture a cheerful granny in her kitchen, wearing a flour-covered apron and churning out homey treats like this cranberry crumble, 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.
What’s the difference between a fruit crumble and a crisp?
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.
Baked fruit desserts with simple crumb toppings are so much less fuss to make than pies or tarts, but they satisfy on the same level.
You get some crust in the form of a crumbly top and warm jammy fruit.
Don’t forget that fruit crumbles are perfect served with ice cream (of course).
Plus, if your baking skills stop at turning on the oven, this is a dessert you can handle without breaking a sweat.
Another thing to love about basic fruit crisps and crumbles made with seasonal fruit is that they’re easily adaptable throughout the year.
For example, when summer fruits aren’t in season, you can throw together a quick dessert using frozen fruit, like a Cherry Crisp with Cornmeal and Almonds.
This simple cranberry crumble would be a perfect thing to make around the holiday season if you need a quick dessert for brunch or a sweet snack.
It takes just a few minutes to put together, and even less time if you make the cranberry filling ahead of time.
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.
I love the ratio of sweet-tart cranberries to crumbly cookie-like topping in this dessert, and the bubbling fruit juices mingling with the topping is so good!
Orange Cranberry Crumble
- 1 cup (120 g) 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 unsalted butter , melted
- 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 (30 g) freshly grated orange zest
- 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.