Author: Nancy Baggett
- 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
- Preheat oven to 375 degrees F. Lightly grease a 7½- by 11-inch baking dish.
- 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.
- 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
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