Cranberry Crumble

A slam-dunk autumn dessert that’s a little different than the standards at the holiday table. For some variety, you could mix the cranberries with chopped apples or pears and make it your own!

Cranberry Crumble

serves 6-8


  • 4 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 tbsp fresh lemon or orange juice
  • 1 1/2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup granulated sugar
  • 1/2 cup pecans, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp fresh nutmeg
  • 6 tbsp unsalted better, melted
  • unsalted butter, softened, for greasing pan


  1. Step 1

    Preheat oven to 375°F. Butter a 9x9-inch pan and set aside.

    Step 2

    In a medium bowl, stir all filling ingredients together and dump into prepared dish.

    Step 3

    In another bowl, stir together the flour, oats, sugar, pecans, salt, cinnamon, and nutmeg until well combined. Pour in the melted butter and mix until all dry ingredients are moistened, then crumble the mixture on top of the cranberries.

    Step 4

    Bake for about 45 minutes, or until the fruit is bubbling and the topping is golden brown. Remove from the oven and allow to cool for about 30 minutes before serving. Serve with vanilla ice cream or fresh whipped cream.


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