Almond Cranberry Crumble Recipe By Tasty

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CRANBERRY ALMOND CRUMBLE



Cranberry Almond Crumble image

This is a nice alternative to all of the pies that adorn the Thanksgiving table. I love nuts mixed with the cranberries. The richness goes so well with the tartness of the fruit.

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 21

1 tablespoon butter
4 Anjou or Bosc pears, peeled and small diced
1 1/2 cups granulated sugar
3 whole cloves
1 teaspoon fresh lemon juice
1 tablespoon golden syrup, such as Lyle's Golden Syrup
1 tablespoon fresh orange zest
24 ounces fresh cranberries (pre-bagged)
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoons ground (dried) ginger
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed
1 cup slivered almonds, toasted
1 lemon, for zesting on top
Vanilla ice cream, for serving
Orange Garnish, recipe follows, optional
8 oranges
2 cups granulated sugar
Pinch turmeric

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.

CRANBERRY SAUCE QUICK CROSTATA WITH ALMOND CRUMBLE



Cranberry Sauce Quick Crostata with Almond Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 cup sliced almonds
3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter, melted
1 1/2 cups leftover whole-berry cranberry sauce
2 tablespoons sugar, plus more for sprinkling
2 teaspoons cornstarch
1/4 teaspoon finely grated orange zest plus 1 tablespoon orange juice
1 refrigerated pie dough round from a 14.1-ounce box
1 tablespoon milk

Steps:

  • For the crumble topping: Combine the flour, almonds, sugar and a pinch of salt in a small bowl. Drizzle in the butter and use your fingers to fully incorporate. Set aside.
  • For the galette: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Stir the cranberry sauce in a bowl with the sugar, cornstarch and orange zest and juice.
  • Put the pie dough round on the prepared baking sheet. Spread the cranberry mixture evenly over the crust, leaving a 1 1/2-inch border, then fold and pleat the exposed crust to partially cover the filling. Brush the crust lightly with the milk and sprinkle generously with sugar. Sprinkle the crumble topping over the cranberry, leaving a little border exposed.
  • Bake until the crust and topping are golden brown, about 35 minutes. Cool on a rack before serving.

ALMOND CRANBERRY CRUMBLE RECIPE BY TASTY



Almond Cranberry Crumble Recipe by Tasty image

Here's what you need: flour, cocoa powder, milk, honey, melted butter, crushed almonds, desired amount of dried cranberries, oats, maple syrup, vanilla extract, milk, melted dark chocolate

Provided by Aishani Uddaraju

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 12

2 tablespoons flour
½ teaspoon cocoa powder
1 tablespoon milk
1 teaspoon honey
¼ teaspoon melted butter
20 crushed almonds
desired amount of dried cranberries
2 tablespoons oats
1 teaspoon maple syrup
vanilla extract, (small drop) or powdered vanilla biscuits (1 tablespoon)
1 teaspoon milk
melted dark chocolate, optional

Steps:

  • In a bowl, mix together cereal powder, honey, cocoa powder, and melted butter. Slowly pour the milk and mix thoroughly until it becomes doughy. Mold into the bottom of a separate bowl to form a base crust.
  • In the mixing bowl, add the oats, biscuit powder, and crushed almonds. Mix thoroughly. Add the cranberries. Mix well.
  • Drizzle the syrup and let the mixture sit there for 2 minutes.
  • Mix the syrup well into the crumble (make sure it is evenly mixed). Put the mixture on top of the chocolate tart base and press in evenly. Make sure it is really compact.
  • Drizzle the milk over it and let it rest.
  • If desired, drizzle melted dark chocolate on top for a warm taste.
  • Bake in the microwave for about 2 minutes (may vary).
  • Serve warm.

Nutrition Facts : Calories 316 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 4 grams, Protein 9 grams, Sugar 12 grams

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