Yield: 8 servings

I know that a cranberry recipe in April seems odd, especially for a southeastern cook, but I actually have a good explanation:

Each month, as you may or may not know, Better Homes & Garden Magazine runs their “Prize Tested Recipe” competition. I’ve actually won or placed a couple of times in my pre-vegan (though vegetarian) days. The monthly call is for recipes in either of two categories that will be published about 6 months later. Hence, the winners of the “Cranberry Sweets” category that I entered will run next fall.

The recipe I submitted is a favorite that I created for our families’ annual Thanksgiving celebrations a few years back. However, I made a few alterations. For starters, I knew that BH&G would never choose a recipe that called for “vegan butter” as the original version of my crumble does. So, I thought about canola margarine as a substitution, but I wanted something even more widely available; I decided to try good ‘ole canola oil. It worked beautifully!

Knowing, though, that such a change might compromise the flavor, I decided to boost the recipe in that department in several ways. First, I added brandy, orange zest and cinnamon to the filling. Yum. But the real inspiration was what I added to the crumble: fresh rosemary, along with a hint of cinnamon. Double-yum!

If a homespun warm cranberry crumble is not something you find yourself craving this spring, I hope you’ll bookmark it for the fall. It really is already a winner in my (cook) book.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011