My cranberry sauce was a hit, but I still have a ton leftover. So I made a cranberry crumble. The cream cheese adds richness and the topping is crispy and delicious! Here's how I did it:
Crust:
- 1 cup all purpose flour
- 3/4 cup (packed) golden brown sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 cup pecan halves (about 4 ounces)
- 3/4 cup steel-cut oats
Filling:
- 1 (8-ounce) package cream cheese, room temperature
- 2-3 cups, or so, leftover cranberry sauce
- 1/4 cup vanilla sugar
- 1 large egg
- 1/2 teaspoons ground cinnamon
- 2 pieces of crystallized ginger or 1 teaspoon ground ginger
- 1 teaspoon of vanilla bean paste
Topping:
- 1/3 cup slivered almonds
- Remaining toasted crust bits
Method:
- preheat oven to 350, and move rack to center position
- mix crust ingredients together in food processor
- press 75% of the crust mixture into a 9X9 square baking pan
- put remaining crust mixture onto a baking sheet, this will be the topping
- bake topping mixture for 10-12 minutes, twice cooling add 1/3 cup slivered almonds
- bake crust for 30 minutes
- while crust bakes, mix all of the filling ingredients in the food processor
- when the crust is done baking, top it with the filling and bake for 20 minutes
- then top with topping and bake for 5-7 additional minutes
- let cool for 30 minutes and/or overnight in the fridge
My son couldn't wait overnight. The photo above is after waiting an hour. I recommend making this the night before, and serving next day...a little vanilla gelato might be nice too!