Cranberry and Apple Crumble

Cranberry and Apple Crumble Recipe
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

Cooking Light

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.

Jean Kressy,

Cooking Light

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note