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Cran-Apple Crumble

 Cran-Apple Crumble
A toasted almond streusel topping makes this fruity dessert extra delicious. It's great for the holidays.—Billie Moss, Walnut Creek, California
12-15 ServingsPrep: 40 min. + standing Bake: 15 min.

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

2 of 2

Cran-Apple Crumble (continued)

Directions (continued)

  • 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.