I did it! I made the perfect dessert for Thanksgiving. Yup, that’s right! Look no more. It’s the most incredible crumble EVER!!  Don’t get me wrong, I’m still a firm believer that cheesecake, pumpkin and apple pies should still be on the dessert table, but this will be a delicious new addition…YUMMM!

I don’t think cranberries get the respect they deserve. They are perfect when they are paired with apples, raspberries and oranges (and a little lemon zest too!).  I am a lover of anything raspberry too, so putting these two together with some sugar, citrus zests and extracts, makes for a bowl of goodness!  I made some homemade vanilla ice cream to have with mine, but whipped cream would work too🤗.

Cran-raspberry Filling

• 3½ cups (350 grams) cranberries
• 2½ cups (375 grams) raspberries
• ¼ cup (45 ml) orange juice
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1¼ cup (250 grams) granulated sugar
• 1 tablespoon orange zest
• 1½ teaspoons lemon zest
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ¼ cup tapioca flour (30 grams)
  

  

  

  

  

  

  

  

  

Crumble Topping

• 1 cup plus 5 tablespoons (about 158 grams) all-purpose flour
• 6 tablespoons (75 grams) granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons (85 grams) unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 tablespoon sugar 

Directions

Preheat oven to 375º degrees. Lightly butter a 2-quart baking dish. Put the cranberries and raspberries in the prepared baking dish. In a small bowl whisk the orange juice and extracts together and drizzle over berries. In a small mixing bowl, add the sugar and zests and mix until well combined. Work the zest into the sugar to release the essential oils for maximum flavor. Add the spices and tapioca flour; whisk until thoroughly combined. Sprinkle mixture evenly over the fruit.

In a medium bowl, whisk the flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut the butter into flour mixture until it resembles small pea-sized pieces. Whisk the extracts and egg together. With a fork, gently toss the beaten egg and extracts into the flour mixture until moist and the dough starts to hold together. Continue to gently blend with your fingertips until combined.

Be careful not to overwork the dough. Sprinkle the crumble mixture evenly over the fruit filling. Sprinkle topping with sugar.

Bake until topping is golden-brown, and filling is cooked through and bubbly, about 50 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Serve with scoop of vanilla ice cream and/or fresh whipped cream.

Makes 8 to 10 servings