apple cranberry crumble

Thanksgiving always means two things: that I’ll be traveling to visit family and I will be in charge of dessert. While I have flown with a suitcase full of frozen dough, sometimes I like easier options, especially when cooking in unfamiliar kitchens. This apple cranberry crumble has all the flavors of the holidays, but is quick, easy, and doesn’t require any special equipment. I find many crisps and crumbles to be too sweet and gooey and the topping to be dry or like granola. I love the slight bit of tartness the cranberries add to this, and the topping absorbs the juices as it bakes.

I baked this in a deep 9” pie pan, but a 8” x 8” or 9” x 9” pan would work as well. For a bigger crowd, double the recipe and bake it in a 9” x 13” pan. The ice cream is a must with this.

INGREDIENTS:

TOPPING:
1/2 cup brown sugar

3/4 cup flour

1 tsp cinnamon

3/4 cup toasted almonds, roughly ground or very finely chopped

1/2 teaspoon salt

1 stick butter, cubed

FILLING:

3/4 cup sugar

1/4 cup water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

2 tablespoons orange juice

4 apples, peeled, cored and chopped into medium chunks (about 6 cups )

1 cup fresh cranberries

1 tablespoon cornstarch

vanilla ice cream for serving

EQUIPMENT

measuring cups and spoon

bowls for mixing

food processor for almonds ( or can be chopped by hand)

peeler

medium pot/skillet

9” pie pan ( or 8 x8 or 9x9 pan)

sheet pan

SERVINGS:8

TIME: 1 1/2 hours

TO MAKE:

TOPPING:

In a bowl, stir together 1/2 cup brown sugar, 3/4 cup flour, 1 tsp cinnamon, 3/4 cup ground toasted almonds, and 1/2 teaspoon salt. Cube 1 stick of cold butter and add to the mix. Work the butter in with your fingers until it is the size of small peas. Chill.

Preheat the oven to 350 degrees.

FILLING:

Add 3/4 cup sugar and 1/4 cup water to a medium saucepan. Do not stir. Cook the sugar over medium heat until it cooks and becomes caramel colored. Remove from the heat and stir in the orange juice, vanilla extract, cinnamon, and nutmeg. Mix in the apples, and cook for a few minutes until the sugar dissolves and the apples just start to release juice. Remove from heat and stir in 1 cup cranberries. Then stir in 1 tablespoon cornstarch.

Place the pie pan on a sheet pan so any juices do not bubble into the oven.

Pour the apple cranberry filling into the pan. Spread the cold topping evenly over the apples. Bake for 40-45 minutes until the topping browns and the mixture is bubbling.

Scoop servings into small bowls, and serve warm with vanilla ice cream.