cranberry desserts
This delightful cranberry crumble pie combines the tartness of fresh cranberries with a sweet and buttery crumble topping. It’s perfect for a holiday dessert or a cozy gathering, offering a delicious balance of flavors and textures.
Equipment
- 1 9-inch pie dish
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 baking sheet
- 1 fork or pastry cutter
Ingredients
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter Cold and cubed.
- a pinch salt salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cranberries, granulated sugar, 1 tablespoon of flour, cinnamon, and lemon juice. Stir well to coat the cranberries. Pour this mixture into the pie dish.
- In another bowl, mix 1 cup of flour, rolled oats, brown sugar, and a pinch of salt. Add the cold cubed butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumble topping over the cranberry mixture in the pie dish.
- Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for about 45 minutes, or until the topping is golden brown and the cranberries are bubbly.
- Remove from the oven and allow to cool for about 10 minutes before serving.
- Serve warm, optionally with vanilla ice cream or whipped cream for an extra treat.
Notes
Serve warm, optionally with vanilla ice cream or whipped cream for an extra treat.
For added flavor, consider using orange zest in the filling.
This pie can be made a day in advance and reheated before serving.