Cran-Apple Crumble

A toasted almond streusel topping makes this fruity dessert extra delicious. It's great for the holidays.

Yield

Batter Ingredients

1 cup orange juice
1 cup granulated (white) sugar, divided
4 teaspoons grated orange peel
1 (12 ounce) package fresh or frozen cranberries, thawed
2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons honey
5 medium tart apples, peeled and cut into 1/2-inch slices
2 tablespoons quick-cooking tapioca

Topping Ingredients

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter, cubed
3 tablespoons almond paste
1 cup slivered almonds, toasted

Directions

Preheat oven to 400°F (204°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

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 to 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 prepared baking dish.

For 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 for 15 to 20 minutes or until bubbly around the edges.

Estimated Time

Preparation Time: 40 minutes + standing
Bake Time: 15 minutes

Nutritional Information

1 serving (1 each) equals 322 calories, 12 g fat (5 g saturated fat), 20 mg cholesterol, 83 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.

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