Cranberry and Orange Streusel

Lynnda Cloutier


This delicious streusel is really nice made in individual dishes or cups. But make sure they are ovenproof. Serve each guest their own little pitcher of cold cream so that they don’t feel greedy reaching over the table for more!Unknown Source

★★★★★ 2 votes


1 lb. fresh or frozen cranberries
finely grated peel and freshly squeezed juice of 1 orange
honey to taste
chilled light cream, to serve


1/2 cup flour
1/3 cup light soft brown sugar
3/4 stick unsalted butter, chilled and cubed
a medium ovenproof dish


1Preheat oven to 425
2Put cranberries in pan with orange juice and bring to a boil. Cook for 2 minutes, then remove from heat and sweetened to taste with honey. Pour into a baking dish and let cool.
3Mix flour, sugar and grated orange peel into a bowl and add butter. Rub butter into the dry mixture til it resembles fine bread crumbs and is on no account greasy or oily. (Pop into a plastic bag and leave in the fridge for 20 minutes if it has become so).

About this Recipe

Course/Dish: Fruit Desserts