RESET360 with Camille McLaughlin
October Pick: Desserts

Cranberry Orange Crumble

Fresh cranberries and orange segments baked under a buttery almond flour and sliced almond crumble, served warm with softly whipped cream.

Why you'll love Cranberry Orange Crumble

Fresh cranberries arrive in October and are gone soon after the holidays, and this crumble is the reason to buy the first bag you see. Tart cranberries and juicy orange segments, sweetened with allulose and scented with orange zest and cinnamon, bake into a glossy ruby filling under a golden crumble of almond flour, sliced almonds, and butter. A spoonful of cold whipped cream on the warm crumble finishes it.

The cranberries thicken the filling on their own. They are rich in pectin, the natural gelling fiber in fruit, and as they burst in the oven that pectin is released into the orange juices; as the crumble rests for twenty minutes, the juices set into a soft jam. The topping is almond flour and cold butter rubbed together until clumpy, then squeezed into a few larger pieces. The butter is what binds the almond flour, so cold butter in small pieces makes a crumble that bakes up craggy and crisp. Allulose browns faster than sugar, so a loose sheet of foil goes over the dish if the top colors before the filling is bubbling.

It is a dessert of fruit paired with fat: the almonds and butter in the topping and the cream on top slow how quickly the fruit's natural sugar reaches you.

Quick overview: This Cranberry Orange Crumble takes 20 min of hands-on time and about 1 hr 20 min in all and makes 8 servings, each about 1/2 cup with whipped cream. You'll need a baking dish.

Jump to recipe

Warm cranberry orange crumble with a spoonful of whipped cream
Prep 20 minCook 40 minChill 20 minTotal 1 hr 20 minServes 8Serving about 1/2 cup with whipped creamYou'll need Baking dish

Ingredients

  • 2 tsp finely grated orange zest, divided
  • 2 navel oranges
  • 1 bag (12 oz) fresh cranberries, rinsed and picked over
  • 1/2 cup allulose, for the filling Label: allulose, and nothing else
  • 1 tsp ground cinnamon, divided
  • 1/4 tsp fine sea salt, divided
  • 1 1/4 cups almond flour
  • 1/2 cup sliced almonds
  • 1/4 cup allulose, for the topping Label: allulose, and nothing else
  • 6 tbsp cold butter, cut into small cubes, plus a little to grease the dish
  • 1/2 cup cold heavy cream, to serve Label: cream, with no gums or carrageenan

Instructions

  1. Heat the oven: Heat the oven to 350°F (175°C) and butter an 8-inch square baking dish.
  2. Zest and segment the oranges: Finely grate the zest from the oranges first, while they are whole and firm. Then cut a slice off the top and bottom of each orange, set it upright, and cut away the peel and white pith in strips, following the curve of the fruit. Working over a bowl, cut between the membranes to free the segments, catching the juices as you go, and cut the segments in half.
  3. Make the filling: In the baking dish, toss the cranberries, orange segments and their juices, the 1/2 cup of allulose, 1 teaspoon of the orange zest, 1/2 teaspoon of the cinnamon, and a pinch of the salt. Spread it in an even layer.
  4. Make the crumble: In a bowl, stir together the almond flour, sliced almonds, the 1/4 cup of allulose, the remaining 1 teaspoon of orange zest, the remaining 1/2 teaspoon of cinnamon, and the rest of the salt. Add the cold butter and rub it in with your fingertips until the mixture looks like damp sand with pea-size lumps, then squeeze a few handfuls into larger clumps. Cold butter in small pieces is what bakes into a crisp, craggy topping.
  5. Bake: Scatter the crumble evenly over the fruit and bake for 35 to 40 minutes, until the filling is bubbling thickly at the edges, most of the cranberries have burst, and the topping is golden. Allulose browns faster than sugar, so if the top is deep golden by 25 minutes, lay a sheet of foil loosely over the dish for the rest of the bake.
  6. Rest: Let the crumble rest for 20 minutes. As it cools, the cranberry pectin sets the juices into a soft, spoonable jam.
  7. Whip the cream and serve: Whisk the cold cream in a chilled bowl for 1 to 2 minutes, until it holds soft peaks. Spoon the warm crumble into bowls and top each with a spoonful of cream.

Storage and leftovers

Cover the cooled crumble and refrigerate it for up to 4 days. Reheat portions in a 325°F (165°C) oven for 10 to 15 minutes to warm the fruit and crisp the topping again, or eat it cold, when the filling is firm and jammy.

Freeze the baked crumble, tightly wrapped, for up to 3 months, and thaw it overnight in the refrigerator before reheating. The unbaked crumble topping also freezes in a bag for up to 3 months and can go straight from the freezer onto the fruit.

Variations

  • Cranberry pear: Use 1 ripe pear, skin on and diced, in place of one of the oranges.
  • Pecan topping: Use chopped pecans in place of the sliced almonds.
  • Ginger: Stir 1 teaspoon finely grated fresh ginger into the filling for a warm bite.
  • Individual crumbles: Divide the fruit and topping among six ramekins and bake them on a sheet pan for 25 to 30 minutes.

Notes and tips

  • Stock up on cranberries: Fresh cranberries are sold from October through the holidays. Freeze a few bags in their packaging, then use them straight from the freezer, adding 5 to 10 minutes to the bake.
  • Taste the filling: Cranberries vary in tartness. Taste a spoonful of the filling with a burst berry before topping it, and add a tablespoon more allulose if you like it sweeter.
  • Keep the butter cold: If the kitchen is warm and the crumble starts to feel greasy, chill the bowl for 10 minutes before scattering it.
  • Zest before you peel: A whole orange is far easier to zest than a peeled one, so take the zest first.

Nutrition and mindful eating

  • Cranberries bring vitamin C and fiber, and their deep red color comes from anthocyanins, plant compounds concentrated in the skins.
  • Whole orange segments add more vitamin C along with the fiber of the fruit itself.
  • Almond flour, sliced almonds, butter, and cream are the real fats in this dessert, and eaten together with the fruit, they slow how quickly its natural sugar reaches your blood.
  • Allulose tastes sweet but your body does not use it for fuel, so the tart fruit tastes like a holiday dessert while your blood sugar stays steady.
  • As you eat, notice the tart cranberry against the sweet, buttery topping and the cold cream, and pay attention to whether a modest bowl after dinner feels like enough, carrying you contentedly through the evening.

Frequently asked questions

Have a question about this Cranberry Orange Crumble? Start here, with the questions people ask most.

Can I use frozen cranberries?

Yes. Use them straight from the freezer, without thawing, and add 5 to 10 minutes to the bake.

Are cranberries a low-glycemic fruit?

Yes. Fresh cranberries are a berry with very little natural sugar, which is why they taste so tart. Allulose brings the sweetness, and the almond topping and cream pair the fruit with fat.

Can I make it ahead?

Yes. Assemble the filling and the topping up to a day ahead and keep them separately covered in the refrigerator, then scatter the topping over the fruit and bake. Or bake it fully a day ahead and reheat it.

Can I use a different nut flour?

Yes. Hazelnut flour works in place of almond flour and gives a deeper, toastier topping.

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Tags: October Pick, Desserts, American, Gluten-Free Swap