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Gluten Free Candied Cranberry-Rosemary Walnut Crumble

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When Brooklyn mom Silvana Nardone’s son was diagnosed with gluten intolerance at the age of 10, the food editor and bakery owner didn’t want to cook foods that were just similar to his favorite dishes. “He knew what everything should look and taste like,” says Ms. Nardone, author of “Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals.” “I wanted everything to look and taste the same as the original.” Your holiday guests won’t miss the gluten when they try this fruity walnut crumble. “There is something about kids and their brutal honesty that has made my gluten-free cooking and baking taste better,” Ms. Nardone says.

Ingredients

  • Vegetable oil, for greasing and drizzling

  • One 12-ounce bag fresh cranberries

  • Finely grated zest and juice of 1 orange, separated

  • ¾

    cup sugar

  • 2

    tablespoons store-bought gluten-free flour blend

  • Salt

  • 2

    teaspoons finely chopped fresh rosemary

  • 1

    cup walnuts, coarsely chopped

  • ½

    cup rice cereal crumbs

  • ½

    teaspoon ground pumpkin pie spice

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      182 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 30 grams sugars; 1 gram protein; 389 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
  2. Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
  3. Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.
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