Cranberry-Apple Crumble

recipe
Apples, cranberries, and an oat topping are an ideal combination of flavors for the holidays. Vary this dessert by using different nuts and nut oils in the topping.

Yield:

14 servings

Recipe from

Cooking Light

Nutritional Information

Calories 302
Caloriesfromfat 24 %
Fat 7.9 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 4.7 g
Protein 3 g
Carbohydrate 58 g
Fiber 4.6 g
Cholesterol 30 mg
Iron 1.2 mg
Sodium 88 mg
Calcium 17 mg

Ingredients

Filling:
1 3/4 cups granulated sugar, divided
1/2 cup cranberry juice
1 (12-ounce) package fresh cranberries
2 pounds Gala apples, peeled, cored, and thinly sliced (about 6 apples)
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
Cooking spray
Topping:
1/2 cup regular oats
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup chopped walnuts
1/4 cup packed dark brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 cup walnut or canola oil
3 tablespoons honey
2 large egg yolks, lightly beaten

Preparation

Preheat oven to 375°.

To prepare filling, combine 1 1/2 cups granulated sugar, cranberry juice, and fresh cranberries in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until cranberries pop, stirring occasionally (about 10 minutes). Set aside.

Combine apples, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a large zip-top plastic bag. Seal; shake to coat.

Place cranberry mixture in an 11 x 7-inch baking dish coated with cooking spray; top evenly with apple mixture.

To prepare topping, place oats in a food processor, and pulse until coarsely chopped. Place oats in a large bowl. Lightly spoon 3/4 cup all-purpose flour and whole wheat pastry flour into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through cardamom) to the oats; stir to combine. Combine oil, honey, and egg yolks, stirring with a whisk. Add to flour mixture; stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375° for 40 minutes or until topping is golden and bubbly.

Jennifer Martinkus,

Cooking Light

November 2004
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