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Cranberry Apple Crumble
Everything about this is delicious! The almond streusel topping and cran-apple filling are wonderful together. It's best served warm with whipped cream or vanilla ice cream. I also love to mix up the apples. Ingredients
- Filling:
- 1 Cup Orange Juice
- 1 Cup Granulated Sugar, Divided
- 4 Tsp. Orange Zest
- 12 Oz. Pkg. Fresh or Frozen Cranberries, Thawed
- 2 Tbsp. Butter
- 2 Tbsp. Pure Maple Syrup
- 2 Tbsp. Honey
- 5 Medium Tart Apples, Peeled, Cored & Coarsely Chopped
- 2 Tbsp. Quick Cooking Tapioca
- Topping:
- 1 1/2 Cups All Purpose Flour
- 3/4 Cup Packed Brown Sugar
- 1 1/2 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1/2 Cup Butter, Chilled & Diced
- 3 Tbsp. Almond Paste
- 1 Cup Slivered Almonds
Directions
- To Prepare Filling: In a saucepan, combine orange juice, 3/4 cup sugar and orange peel; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
- Add cranberries; simmer, uncovered, for 8-10 minutes or until berries begin to pop. Remove from heat.
- Melt butter in a large saucepan. Stir in syrup, honey and remaining sugar. Add apples; cook over medium heat for 5 minutes. Remove from heat; stir in cranberry mixture. Sprinkle with tapioca; mix gently. Let stand 15 minutes. Transfer to a greased 13-in. x 9-in. baking dish.
- To Prepare Topping: Combine the flour, brown sugar, cinnamon and nutmeg in a bowl; cut in butter and almond paste until mixture resembles coarse crumbs.
- Sprinkle crumb mixture and almonds over cranberry mixture (dish will be full). Bake at 400° for 15-20 minutes or until bubbly around the edges.
- Tip: I would bake crumble in oven on a baking sheet lined with aluminum foil. This will help keep your oven free of bubble overs.
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