Fall Fruit Crumble

Fall Fruit CrumbleRecipe
Photo: Kate Sears
Serves 8

Cost per Serving:



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1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup packed light brown sugar
8 tablespoons chilled unsalted butter, diced
3/4 cup old-fashioned oats
1/2 cup sliced almonds
12 ounces fresh cranberries
1 1/2 cups sugar
Grated zest of 1 orange
1/4 cup orange juice
3 pears, quartered, cored, peeled, sliced 1/4-inch thick
3 firm apples (such as Rome), peeled, quartered, cored, sliced 1/4-inch thick
1 cup dried cranberries
1 tablespoon cornstarch


Prep: 20 Minutes
Bake: 1 Hours
Total: 1 Hour, 20 Minutes

1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.

2. Preheat oven to 375ºF. Line a baking sheet with foil. Mist a 2-quart baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.

3. Combine cranberry mixture, pears, apples, dried cranberries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes, until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.

Created date

October 2011

Nutritional Information

Calories 536
Fat 16 g
Satfat 8 g
Protein 4 g
Carbohydrate 101 g
Fiber 7 g
Cholesterol 31 mg
Sodium 77 mg