Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS delicious crumble tastes like Christmas in a bowl. The cranberries can normally be a little bland, but with the addition of all the lovely Christmas spices and flavours, this cranberry crumble is a tasty treat and has a jammy and crunchy taste. If you do not like walnuts or can not eat nuts then replace with some porridge oats for a similar texture.
2 cooking apples
50g caster sugar
1 tbsp. water
1 small thumb of fresh ginger
1 cinnamon stick
50g light brown sugar
140g plain flour
25g chopped walnuts
Wash the cranberries. Peel the clementine and chop half of the skin finely. Break the flesh into segments. Peel and core the apples, then chop into small pieces. Place the cranberries, clementine skin and flesh and apple into a medium sized pot along with the caster sugar, grated ginger and cinnamon and 1 tbsp. water.
Cook on a medium heat for about 20 minutes until the fruit has softened and cooked together into a jammy consistency. The pectin in the apples will have thickened it without the need for too much sugar.
In a large bowl mix together the remaining ingredients including the brown sugar. Rub the mix with your hands until it resembles coarse crumbs.
Ladle the fruit into an ovenproof dish and top with the crumble topping.
Place in a preheated oven at 180oC for 35 minutes until browned and bubbly.
Serve with vanilla ice cream.