Cranberry Crumble

This dessert is made with fresh cranberries, and they are only available in our area at a few times of the year.  Normally, you don’t start to see the fruit in the market until just around Thanksgiving, and the fresh berries are only available until after Christmas.  They will keep well in the freezer, however, so you can easily stockpile fresh cranberries for use throughout the winter. 

Fresh cranberries are not just good for sauce, although you can make sauce with them.  Of course, there are fine, ready-made sauces that you can get by just opening a can.  This dessert is not so easily come by, but it keeps well in the refrigerator.

Directions:

Filling
2 c. fresh cranberries*
8-9 dates, chopped fine and ½ c. raisins.
¼ c. water with 2 T. maple syrup in it or ¼ c. orange juice
¼ c. sugar or stevia (the kind that measures like sugar)
2 t. cornstarch

Crust
¾ c. oatmeal
1 c. flour
2 T. maple syrup
½ c. oil
½ cup sugar or stevia (the kind that measures like sugar)
Dash of cinnamon
1 t. vanilla

Preheat oven to 350. Make the filling first by bringing berries, dates, and raisins and water to a boil; add cornstarch and simmer 15 minutes. Spray well with cooking spray or line your baking dish with parchment paper.  Meanwhile, make the crust and pat into the bottom of the dish, reserving some for the crumble for over the top. 

Pour in the berry mixture.  Sprinkle the rest of the crust over the top.  Bake 30 minutes.  Cool at least 2 hours before cutting into pieces and serving.  Be sure to allow time for it to cool properly, or you will end up with a cranberry ‘pizza-mouth.’

Cranberries are wildly healthy and just full of vitamins and antioxidants.  Although you can eat them raw, be prepared for a truly sour taste.  Also, be aware that when you cook them, the berries will explode (gently) in the pan.  So, if you hear a suspicious popping, it’s the berries.

*If you use blueberries instead, you won’t need as much sweet stuff in it.  The cranberries are very tart.