February 4, 2014

Cranberry Apple Crumble

This recipe is so good.  And it is easy to assemble.



CRANBERRY APPLE CRUMBLE

FILLING:
3 c. peeled and sliced Granny Smith apples (3-4 apples)
2 c. fresh (or frozen, thawed) cranberries
1 tsp. finely minced orange zet
1/2 tsp. salt
1 tsp. butter
3/4 c. white sugar

Preheat over to 350 degrees
In a large mixing bowl toss together the apples, cranberried, orange zest and salt.
Lightly butter a 9 x 13-inch baking dish with the 1 tsp. butter.
Transfer the apple mix to the baking dish and sprinkle the 3/4 c. sugar over the top.

CRUMBLE TOPPING
1 c. butter (2 sticks), melted
1 tsp. salt
1 c. light brown sugar, packed
2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 c. chopped pecans
1 c. rolled oats
2/3 c. flour

Combine all the topping ingredients in medium mixing bowl and mix very well with a fork.  Or you can use a food processor, simply pulse until everything is combined.
Spoon the crumbly topping over the fruit, and bake for 45 minutes or until the fruit is bubbly and the topping is golden brown.
Serve warm.  Add some vanilla ice cream with each piece-delish!




Note:  The original recipes suggests trying this dish using other fruits such as pears and blueberries or peaches and blackberries.  I'm sure your favorite combinations of fruit will work perfectly with this dish.

This dish can also be made a day ahead.  Simply prepare and store in the fridge until ready too bake.



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