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Cranberry Crumble Tart

A delicious tart featuring juicy cranberries and a crunchy oat crumble topping, perfect for family gatherings and cold winter evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups fresh or frozen cranberries Use fresh for best results, but frozen works as well.
  • 1 cup granulated sugar Adjust based on sweetness preference.
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
Crumble Topping
  • 1.5 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 0.5 cup brown sugar
  • 0.5 cup unsalted butter, melted Can substitute with coconut oil for dairy-free.
  • 0.5 teaspoon salt
  • 0.5 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine cranberries, granulated sugar, cornstarch, and lemon juice. Toss until cranberries are coated. Set aside.
  3. In a large bowl, combine flour, oats, brown sugar, melted butter, salt, and cinnamon. Mix until it resembles coarse crumbs.
Assembly
  1. Press half of the crumble mixture into the bottom of a tart pan to create an even layer.
  2. Pour the cranberry mixture over this base and spread it evenly.
  3. Sprinkle the remaining crumble mixture on top of the cranberries.
Baking
  1. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the cranberries are bubbling.
  2. Allow to cool for a few minutes before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to a month and reheated in the oven.