Apple and
Cranberry Crumble

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Apple and cranberry crumble

The crumble desserts usually contain fruit on the bottom and a crispy topping. This dessert is perfect for the fall and winter months. My mom tells me that when she grew up in Cambridge, England, she would go into the woods with her mother in order to collect raspberries. They would later add the raspberries to their apple crumble. This is a very simple recipe and one really does not have to know how to bake in order to successfully prepare it. Personally, I love the combination of apples and cranberries, but this recipe could of course be made with other fruit combinations.

You’ll need:

Serves 8

For the filling

6 apples (combination of Braeburn/Granny Smith)

1 cup sweetened & dried cranberries

One tbsp lemon juice

2 tsp grated rind of orange

¼ cup caster (white) sugar

One tbsp of unsalted butter

Topping

¾ cup ‘all purpose’ flour

¾ cup quick cooking oats

½ cup chopped walnuts

¾ cup soft brown sugar

½ cup unsalted butter

 

How To:

Preheat oven to 375 F.

Peel and cut the apples into one inch chunks. Make sure you don’t use the core of the apple. Melt the butter in a saucepan and add the apples together with the cranberries, lemon juice, orange zest and sugar. Stir the mixture over low heat for about twenty minutes or until the apples become tender. Remove from the heat.

For the topping, put the flour, oats, walnuts and sugar into a bowl. Using your finger tips lightly rub the butter into the rest of the ingredients until the mixture resembles coarse breadcrumbs.

Then place the fruit into a baking dish, and sprinkle the crumble over the fruit and bake in the oven for about 30 minutes until the topping is golden brown.

It is great to serve this with frozen yogurt, ice cream or whipped cream.

 

 

 

 

 

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