Cranberry Crumble Recipe Fresh Cranberries

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.

Steps:

• In a food processor, combine flour and sugar, and pulse to mix. Add butter, and pulse until it is the consistency of fine meal. In a small bowl, whisk together the egg yolk and cream. Add to flour mixture, and pulse a few times until dough barely comes together.
• Turn dough out onto a lightly floured work surface. Dip the heel of your hand in flour, and working with small sections, smear dough away from you to blend it together. Gather into a ball, and flatten into a disk. Wrap in plastic wrap, and chill at least 2 hours. Then roll out dough to 1/8-inch thick, and line a 12-inch tart with it. Chill.
• In a large, deep saucepan, mix 1/2 cup water with sugar. Add vanilla bean and seeds and cinnamon stick. Bring to a boil. When sugar begins to color, 3 to 4 minutes, tilt and swirl pan to cook evenly. When mixture is an even caramel color, remove from heat.
• Preheat oven to 350 degrees.
• Add fresh and dried cranberries, and orange juice. Return to heat, and cook 5 to 8 more minutes, until cranberries swell and begin to pop and any hardened sugar has dissolved. Strain liquid into a bowl, reserving fruit in a mixing bowl. Return liquid to a saucepan, bring to a boil and whisk in cornstarch mixture. Cook until juice is shiny, bubbly and slightly thickened, 1 to 2 minutes. Add to fruit. Let cool, then discard vanilla bean and cinnamon stick. There should be about 3 cups of filling.
• In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
• Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes.
• Stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture.
• Bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.

Steps:

• Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, and salt together in a bowl.
• Using a handheld mixer with beaters or a stand mixer withthe paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
• Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
• Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.

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.

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.

Steps:

• In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water.
• Heat to boiling.
• Stir in all remaining Cranberry Filling ingredients.
• Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
• Heat oven to 400ºF.
• In medium bowl, mix brown sugar and butter.
• Stir in all remaining Bar ingredients until crumbly.
• Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches.
• Spread with filling.
• Top with remaining crumbly mixture; press lightly.
• Bake about 20 minutes or until light brown.
• For bars, cut into 8 rows by 6 rows while warm.

Steps:

• -------Topping--------.
• Combine all ingredients.
• Mix well and set aside.
• ------Muffins-------.
• Combine flour, brown sugar and baking soda in large bowl.
• Combine egg, yogurt and oil in a small bowl.
• Add to dry ingredients stirring just until moistened.
• Stir in apples and cranberries.
• Spray muffin pan, cups and top with veggie spray.
• Fill muffin cups with batter, sprinkle with topping.
• Bake at 375 degrees for about 25 minutes, or until tops are firm to touch.