Cranberry-Apple Crumble

recipe
Pears would also be nice in this homey dessert. Prepare the crumble topping (including cutting in the butter), and freeze up to two months. Sprinkle it--still frozen--over the apple mixture just before you put it in the oven.

Yield:

8 servings (serving size: about 1/2 cup crumble and 1/2 cup ice cream)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 28 %
Fat 7.9 g
Satfat 4.7 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 44.3 g
Fiber 1.9 g
Cholesterol 29 mg
Iron 0.9 mg
Sodium 157 mg
Calcium 126 mg

Ingredients

Filling:
1/4 cup sweetened dried cranberries
1 tablespoon fresh lemon juice
4 Braeburn apples, peeled, cored, and chopped (about 4 cups)
Cooking spray
Topping:
1/4 cup all-purpose flour (about 1 ounce)
6 tablespoons brown sugar
6 tablespoons regular oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons chilled butter, cut into small pieces
Remaining ingredient:
4 cups vanilla light ice cream

Preparation

Preheat oven to 350°.

To prepare filling, combine the first 3 ingredients, tossing well. Place apple mixture in an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour and the next 5 ingredients (through nutmeg), stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over apple mixture. Bake at 350° for 30 minutes or until filling is bubbly and topping is golden. Serve with vanilla light ice cream.

Robin Miller,

Cooking Light

November 2007