Cranberry Crumble: leftover cranberry sauce

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:


  • 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


  • 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


  • 1/3 cup slivered almonds
  • Remaining toasted crust bits


  1. preheat oven to 350, and move rack to center position
  2. mix crust ingredients together in food processor
  3. press 75% of the crust mixture into a 9X9 square baking pan
  4. put remaining crust mixture onto a baking sheet, this will be the topping
  5. bake topping mixture for 10-12 minutes, twice cooling add 1/3 cup slivered almonds
  6. bake crust for 30 minutes
  7. while crust bakes, mix all of the filling ingredients in the food processor
  8. when the crust is done baking, top it with the filling and bake for 20 minutes
  9. then top with topping and bake for 5-7 additional minutes
  10. 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!