Ingredients:

  • 4 cups Fresh or Frozen Cranberries
  • 1 cup Granulated Sugar
  • 1 Tbsp Orange Zest (zest of 1 large orange)
  • 2 Tbsp fresh Orange Juice
  • 2 Tbsp Cornstarch (Corn Flour)
  • 1 tsp Ground Cinnamon (for filling)
  • ½ tsp Ground Ginger
  • ¼ tsp Salt (for filling)
  • 1 ½ cups All-Purpose Flour
  • 1 cup Rolled Oats (not instant)
  • ½ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar (for topping)
  • ½ tsp Ground Cinnamon (for topping)
  • 1 stick (8 Tbsp) Unsalted Butter, cold and cubed
  • ½ tsp Salt (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x9 inch square baking dish.
  2. Prepare the Filling: In a large bowl, whisk together 1 cup of granulated sugar, cornstarch, 1 tsp cinnamon, ginger, and ¼ tsp salt.
  3. Add the cranberries (frozen or fresh), orange zest, and orange juice. Toss gently until the cranberries are evenly coated in the sugar and spice mixture. Pour the filling into the prepared baking dish.
  4. Prepare the Crumble: In a separate medium bowl, whisk together the flour, oats, brown sugar, ¼ cup granulated sugar, ½ tsp cinnamon, and ½ tsp salt.
  5. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces remaining.
  6. Use your hands to squeeze a few handfuls of the topping mixture to create slightly larger, shaggy clusters for improved texture.
  7. Assemble: Sprinkle the crumble topping evenly over the cranberry filling, ensuring the fruit is fully covered.
  8. Bake the dish for 40 to 45 minutes, or until the topping is golden brown and crispy, and the filling is visibly bubbling thickly around the edges.
  9. Remove from the oven and let it cool on a rack for at least 60 minutes. The cooling period is vital for the filling to properly set up before serving.