Honey-Apple Crumble with Dried Fruit
In addition to rehydrating the dried apricots and cranberries, the cider deepens the flavor of the apples.
Yield: 6 servings (serving size: 1 cup)
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Amount per serving
- Calories: 267
- Calories from fat: 2%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 2.4g
- Carbohydrate: 66.2g
- Fiber: 4.7g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 79mg
- Calcium: 36mg
- 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
- 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.
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Honey-Apple Crumble with Dried Fruit Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Kid-Friendly
- CUISINE: American, New American, New England, Pacific Northwest
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Winter, Thanksgiving
- PUBLICATION: Cooking Light