Cranberry-Apple Crumble
Author: Nancy Baggett
Ingredients
  • 1 cup rolled oats
  • ¾ cup plus 2 tablespoons packed light or dark brown sugar
  • 3 tablespoons all-purpose or unbleached white flour
  • ¾ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, softened
  • 3⅔ cups peeled and diced Stayman, Jonathan, Rome or other tart, flavorful apples
  • 1 teaspoon lemon juice
  • 2⅔ cups fresh or frozen (thawed) unsweetened cranberries, chopped
  • Ice cream for garnish, optional
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease a 7½- by 11-inch baking dish.
  2. Stir together the oats, brown sugar, flour and cinnamon. Using forks or fingertips, cut in butter until thoroughly incorporated. In a large bowl, toss apples with lemon juice until well combined. Stir in cranberries. Reserve 1¼ cups oat mixture for topping. Add the remainder of oat mixture to the fruit, tossing until well mixed. Spread the mixture in baking dish. Sprinkle reserved oat mixture over top.
  3. Bake for 35 to 45 minutes, or until mixture is bubbly and nicely browned on top and apples in the center are tender when pierced with a fork. Transfer to a cooling rack. Serve warm or at room temperature. Store, refrigerated, for up to 3 days.
Recipe by KitchenLane at http://kitchenlane.com/2011/11/cranberry-apple-crumble-when-you-crave.html