Gluten Free Candied Cranberry-Rosemary Walnut Crumble

By Tara Parker-Pope

Total Time: 50 minutes
Rating: 4(89)
Notes: Read community notes

When Brooklyn mom Silvana Nardone's son was diagnosed with gluten intolerance at the age of 10, the food editor and bakery owner didn't want to cook foods that were just similar to his favorite dishes. "He knew what everything should look and taste like,'' says Ms. Nardone, author of "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals." "I wanted everything to look and taste the same as the original.'' Your holiday guests won't miss the gluten when they try this fruity walnut crumble. "There is something about kids and their brutal honesty that has made my gluten-free cooking and baking taste better,'' Ms. Nardone says.

Featured in: Well's Vegetarian Thanksgiving 2010

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Ingredients

Yield:Serves 6.

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

Ingredient Substitution Guide

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.

Ratings

4 out of 5

89 user ratings

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Private Notes

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Cooking Notes

CRH3 years ago

Loved this so much!! Did not deviate from the recipe.

Katie2 years ago

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.

e1 year ago

Has anyone tried cherries or other fruit as a substitute for the cranberries? Unable to find cranberries in January. Thanks.

Johanna1 year ago

This was a hit for a Christmas pot luck. Served warm with ice cream.

genevacee1 year ago

Really pleased with this. Doubled the recipe and baked it in a 9 x 13 glass pan for a Thanksgiving potluck. A crowd hit. Followed the recipe as written.

LF2 years ago

This is delicious. Since I didn’t need it to be gluten free, I used panko crumbs in the topping. Served with a little plain yogurt lightly sweetened with maple syrup. 5 stars!

Katie2 years ago

Kari3 years ago

Delicious! It's quite bitter (which I like) but it's great served with vanilla ice cream.

CRH3 years ago

Loved this so much!! Did not deviate from the recipe.

ted4 years ago

Crumble is great but ratios are off. I’d recommend doubling the fruit.

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