Gluten Free Candied Cranberry-Rosemary Walnut Crumble
Updated June 23, 2023
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil, for greasing and drizzling
- One 12-ounce bag fresh cranberries
- Finely grated zest and juice of 1 orange, separated
- ¾cup sugar
- 2tablespoons store-bought gluten-free flour blend
- Salt
- 2teaspoons finely chopped fresh rosemary
- 1cup walnuts, coarsely chopped
- ½cup rice cereal crumbs
- ½teaspoon ground pumpkin pie spice
Nutritional analysis per serving (6 servings)
291 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 30 grams sugars; 4 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, ½ teaspoon salt, 1 teaspoon rosemary and ½ cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
- Step 2
Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining ½ cup walnuts, pumpkin pie spice and ¼ teaspoon salt.
- Step 3
Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.
Private Notes
Comments
I’ve made this every year at Christmas, Thanksgiving or both since it was first published in 2010, and my family loves it. Depending on the crowd I double or triple the recipe and cook it in a lasagna pan.
Loved this so much!! Did not deviate from the recipe.
Delicious! It's quite bitter (which I like) but it's great served with vanilla ice cream.
My children love this recipe. They have requested it 3 years in a row for Christmas. It is very light and refreshing for gf and df eaters.
This was great when you want something different but it was on the tart side so it was good that I served it with vanilla ice cream. I would do that again. Also, I would add a bit more rosemary as I was looking for that flavor and it didn’t come through. When I make again, I’ll add a little sugar to the crumble. I made it in one oval shallow ceramic which worked out well. Final observation, I had some left over and reheated it the next day and enjoyed it even more.
Has anyone tried cherries or other fruit as a substitute for the cranberries? Unable to find cranberries in January. Thanks.