Apple Cranberry Crumble

Fruit mixture:
  • 4 cups (1 L) apples, peeled, cored and cut into 1/2-inch (1-cm) chunks
  • 2 cups (500 mL) fresh cranberries, halved
  • 1/4 cup (50 mL) dried cranberries
  • 3/4 cup (175 mL) granulated sugar
  • 3 tbsp. (45 mL) corn starch
Crumble topping:
  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) brown sugar
  • 1/2 tsp. (2 mL) cinnamon
  • 1/2 cup (125 mL) butter
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8- or 9-inch (20- or 23-cm) square baking dish (or any baking dish of a similar size).
  • First, prepare the fruit mixture. In a bowl, toss together apples, fresh cranberries and dried cranberries. Add sugar and corn starch and toss to mix everything well. Transfer to prepared baking dish.
  • Next, make the crumble topping. In another large bowl (or in a food processor), combine the flour, brown sugar, and cinnamon, then cut butter into the mixture until it has a slightly sticky crumbly texture. Sprinkle over the apple cranberry mixture in the baking dish. Bake for 45 to 50 minutes or until the fruit juices are bubbling and the topping is browned and crisp.
  • Serve warm with ice cream or whipped cream.
Servings: 6 to 8

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