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Below are the ingridients that are needed to cook a delicious Cranberry and orange oat crumbles:
- Use 2 cups of rolled oats or an oat/seed mix.
- Provide 2 cups of plain flour.
- Provide 3/4 cup of brown sugar (you could use up to a cup for a sweeter taste).
- Provide 1/2 tsp of baking powder.
- Get 1/3 tsp of bicarbonate of soda.
- Provide 1/2 tsp of salt.
- Prepare of zest 1 orange.
- Prepare 1 cup of cold butter, cut into pieces.
- Prepare of juice 1 orange.
- Take 200 g of cranberry sauce.
- Prepare 150 g of whole jarred cranberries.
- Provide 1 of level tablespoon brown sugar.
Ready with the ingridients? Below are the procedures on serving Cranberry and orange oat crumbles:
- Preheat the oven to 180˚ and line a shallow baking tin with greaseproof paper.
- Mix the flour, oats, salt, baking powder, bicarbonate of soda, and sugar in a large mixing bowl. Add the orange zest and mix..
- Add the chunks of cold butter by rubbing them into the dry ingredients. After a few minutes, the mix should look like breadcrumbs..
- In a separate bowl, mix the cranberry sauce and whole cranberries. Squeeze in the juice of the orange and stir well. Let the cranberries absorb the liquid for a few minutes..
- Pour about 3/4 of your oaty breadcrumbs into your lined baking tray and push down firmly into all the corners and edges. You want the mixture to be compacted so that it holds together when it's cooked..
- Now spread your cranberry mixture carefully on top of the oats in a thin layer..
- Sprinkle on the remaining oat mixture evenly to coat the top. You might see some cranberry peeking though but it should generally cover most of it..
- Sprinkle over a little extra brown sugar and cook in the oven for 25-30 minutes. Remove from the oven when it starts to turn golden brown and crunchy on top..
- Wait for the bake to cool and then remove from the tray. Cut into triangles or squares and serve with a lovely cuppa! Store in a sealed container to keep fresh and crumbly..
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