Cranberry Cherry Crumble

One of our Thanksgiving guests brought this delicious cranberry cherry crumble to dinner to be shared by all. I asked her where she got the recipe and was told that it came from Mario Batali’s cookbook “America Farm to Table”. Here’s the recipe. Please try it and let us know what you think.

 Cranberry Cherry Crumble

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  • 1 1/2 cups all – purpose flour
  • 1 teaspoons kosher salt
  • 1/2 cup +1 tablespoon well – chilled bacon (cut into 1/8 inch pieces)
  • 5 ounces unsalted butter
  • 1/3 cup ice water

Cranberry – Cherry Filling

  • 3 cups cranberries
  • 2 cups frozen cherries, pitted
  • 1 cup sugar
  • 2 1/2 tablespoons cornstarch
  • Pinch kosher salt
  • Zest and juice of one lemon
  • 1 teaspoon pure vanilla extract

Almond Crumb Topping

  • 1/4 cup all – purpose flour
  • 1/2 cup sugar
  • 1/3 cup almonds, finely chopped
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted
  • Heavy cream to serve



  1. Combine the flour and salt in a food processor and process briefly to combine. Add the bacon and butter and pulse until the mixture resembles big breadcrumbs
  2. Sprinkle half of the water over the mixture and pulse 5 – 6 times, pulling the mixture up from the bottom of the bowl. Sprinkle on the remaining water and pulse again 5 – 6 times, briefly, just until the dough pulls together into a ball.
  3. Put the dough on a large flour – dusted piece of waxed paper and flatten it into a disk about 1 inch thick. Wrap tightly with plastic wrap and chill for 1 hour.

Cranberry – Cherry Filling

  1. Combine the cherries, cranberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla in a large bowl. Set aside.

Almond Crumb Topping

  1. Combine the flour, sugar, almonds and salt in a food processor and pulse 7 times to blend well. With the motor running drizzle in the melted butter – – this should take 8 pulses, max.
  2. The toppings should look like sandy gravel, not dough. Set aside.


  1. Preheat the oven to 350°F
  2. Lightly flour a 2 – foot piece of waxed paper. Place the chilled pastry in the center of the paper, dust it lightly with flour and rolled it into a 12 inch circle.
  3. Turn it over an 11 inch tart pan, center it, and peel off the paper. Tuck the pastry into the pan, pressing it into the fluted rim without stretching it. Trim the overhang so the pastry is flush with the top of the rim. Place in the freezer for 10 minutes.
  4. Remove the crust from the freezer and pour in the cherry filling, and sprinkle with the almond crumb topping and “rake” it evenly over the pie.
  5. Place the tart on a parchment – paper lined baking sheet and put it in the oven.
  6. Bake for 1 hour until bubbling all over.
  7. Remove from the oven and transfer to a wire rack and let cool for at least 2 hours before serving, or you will have soup with a crumble crust.
  8. If desired, serve with sour cream or softly whipped unsweetened cream.
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