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Fall Fruit Crumble

Photo: Kate Sears
Prep time 20 mins
Bake time 1 hr
Total time 1 hr, 20 mins
Yield Serves 8

Ingredients

  • Topping:
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup packed light brown sugar
  • 8 tablespoons chilled unsalted butter, diced
  • 3/4 cup old-fashioned oats
  • 1/2 cup sliced almonds
  • Filling:
  • 12 ounces fresh cranberries
  • 1 1/2 cups sugar
  • Grated zest of 1 orange
  • 1/4 cup orange juice
  • 3 pears, quartered, cored, peeled, sliced 1/4-inch thick
  • 3 firm apples (such as Rome), peeled, quartered, cored, sliced 1/4-inch thick
  • 1 cup dried cranberries
  • 1 tablespoon cornstarch

Nutrition Information

  • calories 536
  • fat 16 g
  • satfat 8 g
  • protein 4 g
  • carbohydrate 101 g
  • fiber 7 g
  • cholesterol 31 mg
  • sodium 77 mg

How to Make It

  1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.

  2. Preheat oven to 375ºF. Line a baking sheet with foil. Mist a 2-quart baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.

  3. Combine cranberry mixture, pears, apples, dried cranberries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes, until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.