Cranberry Orange Crumble Recipes

CRANBERRY-ORANGE CRUMB TART

Steps:

• Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

CRANBERRY ALMOND CRUMBLE

Steps:

• Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool.
• Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit.
• Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes.
• Combine the pear and cranberry mixtures in a bowl and set aside to cool.
• Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds.
• Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired.
• Bring 2 small pots of water to a boil.
• Using a small knife, peel one single piece of skin from around the "equator" (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece.
• Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside.
• In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat.

CRANBERRY CRUMB CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
• In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
• Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
• Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
• Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
• Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.

DEVON'S FAMOUS CRANBERRY MUFFINS WITH ORANGE CRUMBLE TOPPING

Steps:

• CRANBERRY MUFFINS.
• Preheat oven to 400 degrees. Grease and sugar a 12-cup muffin pan. (It's best not to use the muffin liners; just use a generous dose of non-cook spray or Crisco lard). Set aside.
• Prepare Orange Crumble Topping (see recipe below); set aside.
• In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine.
• In a separate bowl, whisk together eggs, butter, milk, and sour cream. add egg mixture to flour mixture, stirring just until dry ingredients are moistened. (Batter will be lumpy; do not over mix.).
• Evenly divide batter among muffin cups (cups will be almost full). Evenly divide Orange Crumble Topping over top of batter.
• Bake for 18-20 minutes, or until a wooden pick is inserted in center comes out clean. Cool in pan for 10 minutes.
• ORANGE CRUMBLE TOPPING.
• In a small bowl, combine sugar, flour, orange zest, and cinnamon. Add melted butter, stirring until crumbly.

CRANBERRY CRUMBLE

Steps:

• In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
• Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
• Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
• Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

CRANBERRY ORANGE GRANOLA CRUMBLE TOPPED MUFFINS

Steps:

• Soak the cranberries in the juice overnight, I added the zest to the jar also.
• (one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
• Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
• Set aside for 5 minutes, or until cereal is softened.
• Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
• Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
• Divide the mixture to muffin cups evenly.
• Sprinkle the muffins evenly with the topping.
• Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• Place on cooling rack, cover with a tea towel for 5 minutes.
• After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• Cool completely, place in tupperware lined with a paper towel.
• Freeze after 1-2 days, wrapped in plastic wrap.
• Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.