We had ordered a peach crisp at one of our favorite restaurants. They accidentally brought us an apple-cranberry crumble and honestly, we weren’t mad. In fact, I promptly hunted down a recipe to make it at home. This one from Martha Stewart is a winner (naturally).
Apple-Cranberry Crumble
Found here
- 1 1/2 lbs apples (about 3 medium), peeled and cored
- 1/2 c fresh cranberries, coarsely chopped
- 1/4 c sugar
- 1/2 t ground cinnamon
- Kosher salt
- 4 T unsalted butter
- 1/2 c pecan halves, coarsely chopped
- 1/4 c flour
- 1/4 c old-fashioned rolled oats (not quick-cooking)
- 3 T packed light-brown sugar
Preheat oven to 425F. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, sugar, cinnamon and a pinch of salt until evenly coated. Butter an 8-inch square glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.
