Any type of crumble or crisp is always very welcome in my family, but for Thanksgiving we always have to have this Apple Cranberry Crumble. If you’re trying to be a little healthy, you can definitely serve this as a dessert. But in my mind, Thanksgiving is no time for diets–this is a perfect side dish!
Fruit Filling:
-1 12oz package of cranberries
-2 medium Fuji apples, cut into small cubes
-1/2 c. white sugar (or less depending on the sweetness of your apples)
-2 Tbsp apple cider, apple juice, or water
Crumble Topping:
-1/2 c. oatmeal*
-2/3 c. all purpose flour*
-1/2 c. packed brown sugar
-1/2 stick of butter (4 Tbsp)*
-pinch of salt
Preheat your oven to 375°, and then combine your apples, cranberries, white sugar, and apple cider in 13 x 9 inch baking dish. Pop this in the oven for 15 to 20 minutes or until the fruit has softened slightly and the juices have thicken.
I like to use this time to make the crumble topping. In a bowl, combine the oatmeal, flour, brown sugar, salt, and butter. Work this mixture with your fingers until clumps are forming and you can squeeze the mixture in your hands without it falling apart.
Next remove the dish from the oven and give it a stir before adding the crumble. When you are putting the topping over the fruit, squeeze it slightly in your hands and then crumble that on the top. These small “chunks” of the topping are what make the crumble so crumbly and delicious!
Bake all of this for about 20 minutes or until the topping is golden brown. After removing from the oven, let it sit for 10 or 15 minutes before serving so that beautiful fruit mixture has cooled slightly. Far too many times I have forgotten this step and eagerly taken a bite only to scorch my tongue…It was totally worth it though because this stuff is delicious!
Enjoy!
*If you want to make this gluten and dairy free, just substitute the oatmeal and flour for gluten free versions and the butter for Earth Balance. This is just as wonderful!
Adeline Alley 