Monday, November 9, 2009

Cranberry-Apple Crumble

Can be a side dish or dessert.


3 c peeled and sliced Granny Smith apples (about 3-4 apples)
2 c fresh or frozen (thawed) cranberries
1 t finely minced orange zest (not the white part)
1/2 t salt
1 t butter, for greasing the pan
3/4 c sugar


2 sticks unsalted butter (16 T), melted
1 t salt
1 c (packed) light brown sugar
2 t ground cinnamon
1/2 grated nutmeg
1 c chopped pecans
1 c rolled oats
2/3 c flour

For the filling: in a large mixing bowl, toss cranberries and apples with zest and salt. Transfer to a buttered, 9x13-inch baking dish. Pour sugar evenly over the mixture. Preheat oven to 350*

For the topping: Combine all topping ingredients in the work bowl of a food processor. Pulse until mixture is crumbly and butter is well coated. Spoon topping mixture evenly over the fruit mixture. Bake until topping is golden and fruit is bubbling, about 45 minutes.

You can also substitute peaches or pears for the apples, and blueberries or blackberries for the cranberries.


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