Warm Cranberry Pound Cake Crumble
Warm Cranberry Pound Cake Crumble
Ingredients
For the Cranberry Filling
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon cornstarch
For the Pound Cake Crumble
- 8 ounces pre-made pound cake, cut into 1/2-inch cubes
- 1/4 cup unsalted butter, melted
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
For Serving (Optional)
- 1 pint vanilla ice cream
- 1 cup whipped cream
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch pie dish or an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a medium saucepan, combine the fresh cranberries, granulated sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and soften, about 8-10 minutes.
⏱️ 10 min
- 3
In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until smooth. Stir the cornstarch slurry into the cranberry mixture. Continue to cook, stirring, until the mixture thickens, about 1-2 minutes. Remove from heat and pour the cranberry filling into the prepared baking dish, spreading evenly.
⏱️ 5 min
- 4
In a large bowl, combine the cubed pound cake, melted unsalted butter, light brown sugar, ground cinnamon, and grated nutmeg. Toss gently until the pound cake cubes are evenly coated.
⏱️ 5 min
- 5
Evenly sprinkle the pound cake crumble mixture over the cranberry filling in the baking dish.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until the crumble topping is golden brown and the cranberry filling is bubbly. If the topping browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 375
- 7
Remove from the oven and let cool for 5-10 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Warm Cranberry Pound Cake Crumble
Ingredients
For the Cranberry Filling
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon cornstarch
For the Pound Cake Crumble
- 8 ounces pre-made pound cake, cut into 1/2-inch cubes
- 1/4 cup unsalted butter, melted
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly grated
For Serving (Optional)
- 1 pint vanilla ice cream
- 1 cup whipped cream
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9-inch pie dish or an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a medium saucepan, combine the fresh cranberries, granulated sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and soften, about 8-10 minutes.
⏱️ 10 min - 3
In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until smooth. Stir the cornstarch slurry into the cranberry mixture. Continue to cook, stirring, until the mixture thickens, about 1-2 minutes. Remove from heat and pour the cranberry filling into the prepared baking dish, spreading evenly.
⏱️ 5 min - 4
In a large bowl, combine the cubed pound cake, melted unsalted butter, light brown sugar, ground cinnamon, and grated nutmeg. Toss gently until the pound cake cubes are evenly coated.
⏱️ 5 min - 5
Evenly sprinkle the pound cake crumble mixture over the cranberry filling in the baking dish.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until the crumble topping is golden brown and the cranberry filling is bubbly. If the topping browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 375 - 7
Remove from the oven and let cool for 5-10 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.
⏱️ 8 min