cranberry desserts
This delightful cranberry almond crumble features a tangy cranberry filling topped with a crunchy almond oat topping. It's perfect for a cozy dessert or a holiday treat.
Equipment
- 1 oven
- 1 9x9-inch baking dish
- 2 mixing bowls
- 1 spoon or spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ½ cup sliced almonds
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cranberries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat the cranberries and set aside.
- In another bowl, combine rolled oats, all-purpose flour, melted butter, brown sugar, sliced almonds, cinnamon, and salt. Mix until crumbly.
- Spread the cranberry mixture evenly in the bottom of the greased 9x9-inch baking dish.
- Evenly distribute the almond topping over the cranberry layer.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the cranberries are bubbling.
- Remove from the oven and let it cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Store leftovers in an airtight container in the refrigerator for up to three days. Adjust sugar levels in the cranberry filling based on your sweetness preference.