Cranberry, Apple, and Blood Orange Crumble

cranberry blood orange and apple crumble

Blood oranges are not in season for very long, but when they are, you can use them for anything from dessert to main course meals. They have a unique taste out of all the citrus plants that is sweet and aromatic, but does not overdo it in the flavor. I inserted the juice the and the zest in this crumble as its flavors made for a beautiful partnership with the tart taste of the cranberries and apples. This dish will become your new holiday favorite and it is very simple to make.

Prep Time: 45 Minutes

Cook Time: 50 Minutes


1 16 oz package of cranberries

Juice of 2 large blood oranges

2 ½ cups granulated sugar

½ cup all-purpose flour

1 cup of oats

½ cup of brown sugar

½ cup of blanched, sliced almonds

1 stick of butter

1 tablespoon blood orange zest

1 teaspoon of cinnamon

1 honey crisp apple, chopped

1 golden delicious apple, chopped


  • In a medium pot add the cranberries, the blood orange juice, 1 ½ cups of the granulated sugar and the zest. Boil the cranberries over a medium-low flame until they soften and the mixture becomes sauce like.
  • Let the cranberry sauce cool.
  • Preheat the oven to 350 degrees
  • In a large mixing bowl, mix the cranberry mixture, the apples, ¼ cup of the all-purpose flour, 1 cup of the granulated sugar, ¼ cup of the brown sugar, and the cinnamon. Mix well.
  • In a separate large mixing bowl, mix in the oats, almonds, the rest ¼ cup of flour, the rest ¼ cup of the brown sugar and the butter. Mix it well
  • Transfer the filling onto a baking dish
  • Evenly pour and spread the oat mixture over the filling.
  • Bake for about fifty minutes, or until the filling becomes soft and bubbling and the oats golden brown
  • Serve and enjoy (you can eat it straight or with a scoop of your favorite ice cream flavor or whipped cream)


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