Cran-raspberry crumble

All you need:

1 (12 ounce) bag fresh cranberries

4 pints fresh raspberries

⅔ cup brown sugar

Zest and juice of 2 oranges

1 teaspoon pure vanilla extract 

Crumble topping: 

1 ½ cups old-fashioned oats

½ cup honey roasted almonds 

½ cup pecans 

¼ cup brown sugar

6 tablespoons cold unsalted butter, cubed 

Pinch salt

Pinch ground cinnamon 

All you do:

1. Preheat the oven to 375 F. Lightly coat a casserole dish or 13×9 pan with nonstick spray. 

2. Combine cranberries, raspberries, brown sugar, orange zest/juice and vanilla in a large bowl. Pour into the prepared baking dish. 

3. Place crumble topping ingredients in a food processor and pulse until crumbly. Sprinkle evenly over the cranberry mixture. 

4. Bake for 30 minutes, or until the cranberries are bubbling and the topping is lightly golden brown. Serve warm, topped with chocolate or vanilla ice cream. Serves 8