Honey-Apple Crumble with Dried Fruit

recipe
In addition to rehydrating the dried apricots and cranberries, the cider deepens the flavor of the apples.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 2 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 66.2 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 79 mg
Calcium 36 mg

Ingredients

1 3/4 cups apple cider
1/4 cup finely chopped dried apricots
1/4 cup dried cranberries
1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
1/2 cup packed brown sugar, divided
5 tablespoons all-purpose flour, divided
1 teaspoon ground cinnamon, divided
3 tablespoons honey
1 teaspoon vanilla extract
5 medium Rome apples (about 2 1/2 pounds), each peeled and cut into 8 wedges
Cooking spray

Preparation

Preheat oven to 350°.

Bring cider to a boil. Remove from heat, and stir in apricots and cranberries. Let stand 20 minutes. Drain dried fruit in a colander over a bowl, reserving cider.

Combine dried fruit, cereal, 1/4 cup sugar, 1 tablespoon flour, and 1/2 teaspoon cinnamon in a bowl.

Combine 1/4 cup sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon in a large bowl. Stir in reserved cider, honey, and vanilla. Add apples, tossing gently to coat. Place apple mixture in an 11 x 7-inch baking dish coated with cooking spray; top with cereal mixture.

Bake at 350° for 55 minutes.

Note:

October 2001
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