Cranberry Crumble

Cranberry Crumble
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 40 mins

This cake does double duty as breakfast and as dessert. Have it on hand for drop-in guests.


1/2cup dried apricots, chopped
1/2cup boiling water
1 (12-ounce) bag fresh cranberries
1 firm, ripe pear, cored and sliced
1 Granny Smith apple, cored and sliced
1/4cup sugar
Cooking spray
1 1/2cups all-purpose flour
1cup sugar
1/2cup cold butter, cut into small pieces
1/2teaspoon salt
1 egg
1/2teaspoon baking soda
2/3cup buttermilk
1/2teaspoon vanilla extract
3/4teaspoon cinnamon
1/3teaspoon ground nutmeg
2tablespoons brown sugar
2tablespoons old-fashioned oats
1tablespoon water
1/2cup chopped walnuts or pecans


  1. Preheat oven to 350F. Spray a 13-by-9-inch baking pan with cooking spray.
  2. To prepare filling, combine dried apricots and water in a small bowl; let stand 30 minutes. Combine remaining filling ingredients in a large bowl. Add apricots and soaking liquid; mix well. Spoon into prepared pan.
  3. To prepare cake, combine flour, sugar, butter and salt in a food processor. Pulse until crumbly. Set aside 1 cup for streusel topping.
  4. Add egg to flour mixture in food processor. Dissolve baking soda in buttermilk, stir well, and add to flour mixture. Add vanilla. Pulse to make a cake batter. Pour over cranberry mixture in pan.
  5. To prepare streusel, add streusel ingredients to reserved flour mixture. Toss well. Sprinkle over cake batter and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Nutritional Info *per serving

  • Glycemic Load 16.56
  • Calories 310
  • Fat 12g
  • Saturated Fat 5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3g
  • Cholesterol 35mg
  • Sodium 240mg
  • Potassium 200mg
  • Carbohydrate 48g
  • Fiber 4g
  • Sugars 30g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 8%
  • Calcium 4%
  • Iron 8%