Cranberry & Apple Crumble
Well, Thanksgiving has come and gone so this recipe may be a little belated, but what's a girl to do when shes got 1/2 a bag of cranberries and some apples that have been sitting there for...a while? Make a dessert, of course!
I'd wager that a good 50% of the things that come out of my kitchen are motivated by a race with time. If the lettuce is about to go soggy, it ends up sauteed in my eggs; tomatoes going soft turns into a sauce; bananas going bad becomes a banana bread. It's a theme that's shown up in my recipes and it's something I really believe in. If you have something going bad, 9 times out of 10 there will be a way you can repurpose it. Think of those foods as a Chopped challenge; why throw them to waste when you could be challenging your creativity and maybe even coming up with a signature dish in the process? Not creative? I get it. Google it! I guarantee if you google "what to make with soft apples" you'd get many, many hits.
On to the recipe!
2 sweet red apples, like honeycrisp or fuji
2 cups fresh or frozen cranberries
1 cup white sugar
1.5 cups dark brown sugar
2 cups flour
2 cups oats, instant or rolled
1/2 tablespoon cinnamon
1 tablespoon vanilla
1.5 cups melted butter or margarine.
1. Preheat oven to 350°F
2. Thinly slice the apples and place in a large bowl. Add the cranberries to the bowl and pour the white sugar over them. Mix to evenly coat the fruit in the sugar.
3. In another bowl combine the flour, brown sugar, oats, cinnamon and vanilla and mix them together. Melt the butter or margarine and slowly drizzle it over the oats mixture. Use your hands to combine until the mixture forms a crumbly texture.
4. Grease a 9x12 baking dish. Place a little less than half the crumb mixture into the dish. Top it with the fruit and then pour the remaining crumb mix over the fruit. Bake for about one hour, until the crumb is golden and hardened.