Cranberry and Apple Crumble

Becky Luigart-Stayner
This simple dessert satisfies. Serve it with vanilla ice cream. We used Braeburn apples, but Fuji, Gala, Granny Smith, or any other tart variety will do.

Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 211
Caloriesfromfat 26 %
Fat 6.1 g
Satfat 3.6 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 1.2 g
Carbohydrate 40.1 g
Fiber 3.4 g
Cholesterol 15 mg
Iron 0.7 mg
Sodium 61 mg
Calcium 17 mg

Ingredients

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
6 cups sliced peeled Braeburn apple
1 cup fresh cranberries
1/3 cup fresh orange juice
2 tablespoons granulated sugar
1 tablespoon cornstarch

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, brown sugar, and butter in a food processor; pulse 10 times or until mixture resembles coarse meal.

Combine apple and cranberries in a large bowl. Combine juice and remaining ingredients; pour over apple mixture. Toss well. Spoon apple mixture into a 2-quart baking dish. Sprinkle with flour mixture. Bake at 375° for 40 minutes or until bubbly and golden brown. Serve warm.

Note:

Jean Kressy,

January 2004