Gluten Free Candied Cranberry-Rosemary Walnut Crumble

• Vegetable oil, for greasing and drizzling
• One 12-ounce bag fresh cranberries
• Finely grated zest and juice of 1 orange, separated
• 3/4 cup sugar
• 2 tablespoons store-bought gluten-free flour blend
• Salt
• 2 teaspoons finely chopped fresh rosemary
• 1 cup walnuts, coarsely chopped
• 1/2 cup rice cereal crumbs
• 1/2 teaspoon ground pumpkin pie spice

1. Preheat the oven to 350 degrees Fahrenheit.
2. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins.
3. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts.
4. Transfer to the prepared bowls and bake for 15 minutes.
5. Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
6. Remove the bowls from the oven and top with the crumb mixture.
7. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer.
8. Let cool on a wire rack for about 15 minutes before serving.

vegetable oil, fresh cranberries, orange, sugar, storebought, salt, fresh rosemary, walnuts, rice cereal crumbs, ground pumpkin pie spice

Taken from cooking.nytimes.com/recipes/1015159 (may not work)