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Warm Cranberry Compote Sundae with a Hazelnut Biscuit Crumble

Meet your new favorite holiday dessert: Cranberry Compote Sundae with a Biscuit Crumble! This sundae has all the festive flavors, but the real star of the show is the Hazelnut Biscuit crumble from that gets caramelized in butter brown sugar and cinnamon.



Warm Cranberry Compote Sundae with a Hazelnut Biscuit Crumble

Print Recipe
  • 6 Effie’s Hazelnut Biscuits, roughly crushed
  • 2 T. unsalted butter
  • 1 T. brown sugar
  • 1/2 t. ground cinnamon
  • 1/2 c. fresh or frozen cranberries
  • 1 T. orange juice
  • 1 t. orange zest
  • 1 T. honey
  • 1 pint vanilla ice cream

Melt the butter in a skillet over medium heat. Stir in brown sugar and cinnamon.

Add the crushed biscuits and toss until coated. Lightly toast for 2-3 minutes.

Remove the biscuits from heat and place in a glass or stainless bowl. Set aside to crisp slightly.

In the same skillet, add cranberries, orange juice, zest, and honey.

Simmer until the cranberries burst and the sauce thickens slightly, about 3-4 minutes. Remove from heat and allow to cool slightly.

While the compote is cooling, scoop vanilla ice cream into bowls.

Spoon the warm cranberry compote over the top of the ice cream.

Sprinkle the Hazelnut Biscuit crumble over everything.

Serve up and enjoy!