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)
Recipe from Cooking Light

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Nutritional Information

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


  1. Preheat oven to 350°.
  2. 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.
  3. Combine dried fruit, cereal, 1/4 cup sugar, 1 tablespoon flour, and 1/2 teaspoon cinnamon in a bowl.
  4. 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.
  5. Bake at 350° for 55 minutes.
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