Friday, October 23, 2009

Apple-Cranberry Crumble

I snagged this recipe from the Martha Stewart Living October 2009 issue at my daughter's Dentist's waiting room. It was in the section of the magazine where all the recipes are printed on 1/4 of the page with perforated edges. It wanted me to take it home... I'm guilty of petty crime, yes. And now I'm a bit of an addict having made this 5 times in 3 weeks. (I've eaten it for breakfast more than once!)

Apple-Cranberry Crumble
1 1/2 lbs. apples (3 medium sized) -I use McIntosh.
1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Coarse salt
4 tablespoons (1/2 stick) cold butter/ cut into small pieces, plus more for the dish
1/2 cup pecan halves (2 ounces) coarsely chopped
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
3 tablespoons packed light-brown sugar

1. Preheat oven to 425. Quarter apples lenghtwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.

2. 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.

3. 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.

2 comments:

Patty said...

Apples, cranberries & cinnamon...can life get any better? I'd eat it for breakfast too!

happydays525 said...

Yay, yay, yay..yah..yah! =)

Um, thanks! =)

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