Cosy up by the fire this festive season with my spiced cranberry blueberry crumble.
Spiced cranberry blueberry crumble by perfect winter dessert. I know, I know, I can hear you all now, why the blueberries? Its Christmas, they’re not Christmassy, they’re not in season. Before I get on with explaining why you have to make this recipe this festive season I may have to spend a few minutes getting you on board with this.
First of all, imagine your eating your Christmas dinner, with cranberry sauce, good right? Now imagine spooning that whole jar of cranberry cause onto your plate and eating it with a crumble topping. Gross right? Cranberries are just one of those berries that aren’t really all that good on their own, they’re quite tart and don’t pack all that much of a punch in the flavour department.
Yes blueberries aren’t in season yet, but when fruit is getting stewed down, there really isn’t much of a difference between fresh and frozen. Frozen blueberries are much better value and really convenient. The sweet flavour of the blueberries really compliments the sharpness of the cranberries and lifts the whole crumble. To keep things fun ad festive I’ve added cinnamon, nutmeg and star anise, because Christmas isn’t Christmas without festive spices. These spices work really wonderfully with a crumble they make the whole dessert feel extra warm and cosy.
Ingredients – for the crumble
- 300g plain flour
- pinch of salt
- 175g brown sugar
- 200g butter at room temperature, cubed
Ingredients – for the filling
- 150g blueberries, frozen
- 350g cranberries
- 50g brown sugar
- 1 tbsp vanilla essence
- 1 stick cinnamon
- 2 pieces star anise
- 1/2 tsp grated nutmeg
- Preheat your oven to 180C/350F/Gas 4.
- Sieve the flour into a large bowl and add the salt and sugar mixing well.
- Add the butter and rub the mixture between your fingers, keep going until it resembles breadcrumbs. Set aside for later.
- Place the fruit and spices in a large pan and cook on a medium heat until the cranberries have popped and softened. This should take around 10 minutes.
- Add the sugar and vanilla. Keep cooking on a low heat until the juices have thickened and most of the water has cooked off. This usually takes around 15 minutes.
- Remove the cinnamon and star anise.
- Spoon the fruit mixture into the bottom of an ovenproof dish and sprinkle the crumble mixture on top.
- Bake for 40-45 minutes until the crumble has browned and the fruit is bubbling.
- Serve with ice cream, cream or custard.
And there you have it, my spiced cranberry blueberry crumble, the perfect warming winter dessert. If you give this one a go let me know how it goes by tagging @whatseatingmanchester in your social media post.