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Cran-Apple Crumble Recipe

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A toasted almond streusel topping makes this fruity dessert extra delicious. It's great for the holidays.—Billie Moss, Walnut Creek, California

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Cran-Apple Crumble Recipe

Prep: 40 min. + standing Bake: 15 min.

Yield: 12-15 Servings

40 15 55

Ingredients

1 cup orange juice
1 cup sugar, divided
4 teaspoons grated orange peel
1 package (12 ounces) 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:
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

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 8-10 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 a greased 13-in. x 9-in. 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 at 400° for 15-20 minutes or until bubbly around the edges. Yield: 12-15 servings.

Nutritional Facts 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.

Originally published as Cran-Apple Crumble in Taste of Home October/November 1999, p45

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