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)