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

A serving of cranberry crumble dessert in a bowl, with a spoon resting on the side.

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).

Warm Orange Cranberry Crumble

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. 

Warm Orange Cranberry Crumble

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.

Warm Orange Cranberry Crumble
5 from 3 ratings

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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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
 

Topping

  • ½ cup all-purpose baking mix or all purpose flour
  • ½ cup rolled oats
  • ⅓ cup coconut sugar or light brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons 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

Equipment

Instructions
 

  1. Preheat the oven to 400 (200C) degrees.
  2. Combine all ingredients for the topping in a bowl, using a fork or your hands to blend the mixture until it forms moist clumps.
  3. 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.
  4. Transfer the cranberry mixture to a 9-inch pie or baking dish. Sprinkle the crumble topping evenly over the cranberries.
  5. Bake 20 minutes, or until the juices are bubbling and the topping is golden brown.
  6. Serve warm or at room temperature.

Notes

  • 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 per serving

Calories: 280kcal Carbohydrates: 47g Protein: 2g Fat: 11g Sodium: 77mg Fiber: 3g Sugar: 31g

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

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