November 7, 2010

Cranberry and Apple Crumble

I love a good apple crumble/crisp!  I don't feel as guilty about eating dessert when it contains fruit.  Don't you just love that logic?  :)

I came across this recipe in one of my many checked out library cookbooks.  I couldn't wait to try it.  I picked up fresh Braeburn apples at the farmer's market and grabbed fresh cranberries at the grocery store.  This recipe came together pretty easily.  I did make an adjustment to the topping, I added about 1/4 cup old-fashioned oats.  I thought the texture would be a good addition, and I was correct.

Sweetie and I ate the crumble while it was still warm.  We topped it with vanilla ice cream.  It was delicious!  One of us went back for seconds, but I'll let you guess which one of us it was.  :)

Cranberry and Apple Crumble

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
(I added about 1/4 cup oatmeal to the flour mixture)
6 cups sliced peeled Braeburn apples
1 cup fresh cranberries
1/3 cup fresh orange juice
2 tablespoons granulated sugar
1 tablespoon cornstarch

Preheat oven to 375 degrees.

Lightly spoon flour into a dry measuring cup, level with a knife.  Place flour, 1/4 cup granulated sugar, brown sugar, and butter into a food processor; pulse 10 times or until mixture resembles coarse meal.  (At this time, I added oatmeal to the flour mixture.)  

Combine apples and cranberries in a large bowl.  Combine juice, 2 tablespoons sugar, and cornstarch; pour over apple mixture.  Toss well.  Spoon apple mixture into a 2-quart baking dish.  Sprinkle with flour mixture.  Bake at 375 degrees for 40 minutes or until bubbly and golden brown.  Serve warm.

Yield - 8 servings

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