We love cranberries this time of year: simmered into sauce, baked into scones or muffins. But we love to combine them with something a little less tart. For these mini pies we toss the berries with diced red plums. They’re sweet enough to balance the cranberries but still pack enough tartness that they won’t mask the flavor of the littler guys. These tiny pies come topped with one of our favorite things in the whole world: a cinnamon-brown sugar crumb topping. The good news is you can make the crumb topping up to a month ahead and stick it in the freezer until you’re ready to use it.