This original apple-cranberry crumble recipe is a tweak on my Mom's version. It's a fast and easy dessert, great for the fall when apples are in season and cranberries come in. I have made it without apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanksgiving-Christmas season. It's loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve it plain or topped with ice cream, whipped cream, or a drizzle of heavy cream
Ingredients
- 2 apples , or more to taste, cut into 1-inch pieces
- 1 , 12 ounce
- 0.5 cups raisins
- 0.25 cups walnuts
- 1.25 cups white sugar , divided
- ground cinnamon
- 1 cup all-purpose flour
- 0.25 cups butter , melted
- 1 large egg
- 1 teaspoon baking powder
- 0.25 teaspoons salt
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking dish.
-
2
Combine apples, cranberries, raisins, and walnuts in the prepared baking dish. Sprinkle with ¼ cup sugar and cinnamon.
-
3
Combine remaining 1 cup sugar, flour, butter, egg, baking powder, and salt in a bowl; mix until crumbly. Spread over apple mixture.
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4
Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Cool 5 to 10 minutes.
Nutrition Facts
Per serving
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