Cherry Cranberry Crumble
Prep time
Cook time
Total time
Quick and easy crumble dessert, slightly tart, and perfect with a scoop of ice cream or a dollop of sweetened whipped cream
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 3 cups of fresh or frozen cranberries, thawed
  • 3 cups of frozen, pitted tart dark cherries, thawed
  • ¼ cup granulated sugar
  • ¼ cup dried cranberries, chopped
  • ¼ cup dried cherries, chopped
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon tapioca
  • ⅛ teaspoon salt
  • ¼ cup slivered, blanched almonds, chopped
  • ¼ cup regular oats
  • ¼ all-purpose or whole wheat flour
  • ¼ cup packed brown sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon almond extract
  • 2-4 Tablespoons chilled butter, cut into small pieces
  1. Preheat oven to 375 degrees F. Spray an 8" x 8" cooking pan or a small oval baker with cooking spray. Set aside.
  2. Put thawed cherries, cranberries, dried chopped cherries, dried chopped cranberries in a large mixing bowl.
  3. Add ¼ cup of granulated sugar, flour, tapioca, salt, and almond extract to the fruit. Stir until combined. Pour into the prepared baking pan. Set aside.
  4. In the bowl of a food processor fitted with the steel blade, add the flour, oats, brown sugar, salt, nutmeg, cinnamon, and butter cubes. Pulse for 20-30 seconds, until the butter is incorporated, but remains in small chunks.
  5. Pour the crumble over the fruit, and spread so the fruit is evenly covered.
  6. Bake for 40-45 minutes. Remove to a cooling rack. Serve slightly warm or at room temperature with vanilla ice cream or sweetened whipped cream.
To brighten the flavors, add a little orange zest to the fruit.

Slightly adapted from Cooking Light - reduced granulated sugar from ¾ to ¼ for the filling. Increased butter from 2 tablespoons to 4 tablespoons for topping. Substituted 1 Tablespoon tapioca for 1½ teaspoon cornstarch.
Nutrition Information
Serving size: 4
Recipe by At Mimi's Table at