Cran-raspberry Crumble

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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 your with 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

 

Blueberry Crumble Muffins

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I love blueberry muffins! I would even go as far as to say they are my favorite.  When you make that crumble to put on the top…mmmm!!   When they’re baking in the oven, the smell is going to be ridiculously amazing!!   With your senses being tormented, you can’t wait for them to come out of the oven.

I’m not anti butter by any means, in fact, I am very much pro butter, but I like to eat my muffins plain.

When they come out of the oven, and they’re sitting all pretty on the cooling rack, I’ll wait until one is just cool enough to eat. I’ll have my cup of coffee in hand all ready to go!  Breaking it open to see all those beautiful blueberries….Oh My Goodness!!!

You have got to make these! I promise you will not be disappointed!!

So go on, use up those blueberries that are hanging out in your “fruit and veggie” drawer!   Let’s face it, it’s September and we all want to get started with baking everything “cinnamon and spice”!!

Crumb topping ingredients:

  • 1 cup all purpose flour (120 grams)
  • 1/3 cup brown sugar (70 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 Tablespoons butter melted (85 grams)

Combine flour, sugars, baking powder and salt in small bowl. Stir in the melted butter then work the mixture with your fingers until it resembles pea sized clumps.  Put aside

Muffin ingredients:

  • 2 cups all purpose flour (240 grams)
  • ½ cup brown sugar (107 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup canola oil (237 ml)
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • ¾ cup milk (177 ml)
  • 2 eggs
  • ½ tablespoon vanilla bean paste
  • 1 ½ cups fresh or frozen blueberries (255 grams)

In a medium bowl whisk together the flour, sugars, baking powder, and salt. With a stand or hand held mixer, blend the oil, lemon zest, lemon juice, milk, eggs and vanilla bean paste until just combined.  Fold the flour mixture into the wet ingredients (do not overmix!). Stir the blueberries into the mixture.  Be gentle as to not break them.

Scoop the mix into prepared baking tins and bake at 375 degrees for 25-30 minutes. Cool on racks and enjoy!  Muffins can be frozen or kept in an airtight container.