companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at

Saturday, December 7, 2013

Cranberry Crumble

I have to admit it. I still had some cranberry sauce lurking in the fridge from Thanksgiving. I decided to use it up rather than tossing it. I love cranberries, but I think we just had too many dishes to choose from. This particular recipe was a fancy version. I made a plain one also, and plain would work in this crumble, but the ginger and orange are marvelous here.This one is a variation of one featured in the November Diner News. I am posting the cranberry sauce, which is a good condiment on its own. But put it with an almond meal crumble, and it is amazing.

First, do the sauce. It is easy. If ya want, reserve some to eat the traditional way. The filling in a crumble is pretty forgiving.

Gingered Orange Cranberry Sauce

1 bag (12 oz) fresh cranberries
1/2 cup water
1 tsp liquid stevia or sweetener equal to 1 cup sugar
1 tbsp finely grated fresh ginger
2 tbsp fresh orange juice or one packet True Orange crystals

Place berries and all the other ingredients into a saucepan. Cook over medium heat until the berries begin to pop and the sauce thickens.

Now granted, mine were leftovers, but I also only made a half recipe of the crumble. Go ahead and make the whole thing. It is sweet and tart and makes you happy if you love the humble cranberry. If you are working from leftovers, half the recipe. Yes it is tough to half an egg.

On to the dessert...

Cranberry Crumble

3 cups almond meal (or blanched flour)
1/2 tsp salt
1/4 tsp baking powder
1/2 cup erythritol blend or any sweetener equal to 1/2 cup sugar
1 egg
1 tbsp vanilla extract
1/4 cup mild oil or melted butter (I used MCT oil)
4 tbsp erythritol or any granular sweetener
3 tbsp chopped pecans or walnuts
1 recipe sugarfree cranberry sauce

Place almond meal, salt, baking powder and sweetener in the bowl of a food processor. (If using stevia or a liquid sweetener, add it to the wet ingredients instead) Process to mix. In a small bowl, combine the egg with the vanilla and liquid sweetener if using. Add it to the food processor. Add the oil slowly through the feed while processing. Process until the mixture just combines and remains loose. Do not process into a ball of dough.

Remove one cup of the nut mixture and set it aside. Press the remaining dough into the base of an 8 inch casserole or small pie plate. Bake the crust for 12 minutes at 350 degrees. Remove the crust from the oven and spread the cranberry sauce over it. Add the 4 tbsp of granular sweetener and the pecans or walnuts to the reserved dough. Use a fork to break it up. Pour the nut mixture crumbles over the cranberry sauce. Return to the oven for 15 minutes. To serve, scoop the crumble out with a large spoon or cut into squares and remove carefully. 

This is a delightful holiday treat. I made a crust so you can serve it as squares if you like. Or you can make it in individual ramekins. You can just scoop it out like a cobbler too. The nuts go well with the bite of cranberry. A bit of whipped cream would add yet another dimension. Top with whipped cream or vanilla ice cream if you like. Let's hear it for leftovers!

1 comment:

Marcia said...

I made this last night, and it it gone now!!! IT was soooo good! I added some orange oil and about 4 frozen strawberries I had to the cranberry, and MY GOODNESS!!!!

Thank you so much for this recipe!