This is the first time I’ve ever baked with cranberries, and it will not be the last. I’ve been a little sensitive to overly sweet things in the past couple years (headache city!), so I loved the tartness of the cranberries mixed with just a little sweet from some brown sugar.
You can make this dessert two ways—as a tart, or as a crumble. It just depends on what you’re after. The nice thing about the tart is that it shows off the cranberries, and the nice thing about the crumble is that it keeps the crust/crumble in better shape. It was super delicious both ways, so you really can’t go wrong.
I recommend serving this dessert with ice cream (or a non-dairy version; I really like Almond Dream)—it perfectly balances out the sweet and tartness. You can also use a dollop of sweetened cashew cream.
Hope you like this one—more cranberry baked goods to come between now and January!
Cranberry Tart or Crumble
Serves 8 to 10
Prep time: 20 min | Bake time: 40 min | Ready in: 1-1/2 hours
7 cups fresh cranberries
1 cup brown sugar
1/2 cup butter
Ingredients for Gluten-Free Pie Crust
- Preheat oven to 350 degrees F.
- Make Gluten-Free Pie Crust.
- Either press pie crust into a 10-inch ceramic tart dish (or tin), or break up the dough into crumbles and set aside.
- In a small saucepan on medium heat, melt butter, then stir in brown sugar and 1/4 cup of water. Cook until sugar is dissolved.
- In a large mixing bowl, stir together cranberries and butter mixture. Pour cranberries into tart dish with crust, or into a 8×10-inch baking dish. (If you’re making the crumble, sprinkle dough pieces on top of the cranberries and press down to keep everything in place.)
- Bake until crust/crumbles are golden brown, 35 to 40 minutes. Cool for a couple of hours before serving.
And serve it up with ice cream…
I made this for a Friendsgiving celebration—see the full menu here.