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Cranberry and Apple Crumble

Becky Luigart-Stayner
Yield 8 servings (serving size: 2/3 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.