Cranberry Crumble
from the kitchen of Sharmagne Leland-St.John
Butter for greasing pan
Filling:
3 cups cranberries
1 cup white or turbinado sugar
Zest from one orange
Cornstarch slurry to thicken
Topping:
½ cup butter, melted
1 cup brown sugar
½ cup white flour
1 cup rolled oats
⅓ cup walnuts, chopped
Preheat the oven to 350°F
Grease a baking dish.
In a large bowl combine the cranberries, sugar, cornstarch and orange zest. Pour the mixture into the prepared baking dish.
In a separate bowl mix together the flour, oats, brown sugar and melted butter until it reaches a crumbly texture. Sprinkle the crumble mixture evenly over the cranberry mixture.
Bake for 30-50 minutes, or until the topping is golden brown and the fruit juices are bubbly.
Serve warm, ideally with a lob of whipped cream. |
