Description
Eight portions of apple-cranberry fruit with an oat crumble topping.
Ingredients
Scale
- 2 1/2 pounds Firm baking apples, peeled and sliced
- 12 ounces Fresh or frozen cranberries
- 1/2 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Fresh orange juice
- 1 teaspoon Ground cinnamon
- 1 cup Old-fashioned rolled oats
- 2/3 cup All-purpose flour
- 1/2 cup Light brown sugar, packed
- 1/4 teaspoon Fine salt
- 1/2 cup Cold unsalted butter, cubed
Instructions
- Heat oven to 375°F and set a 9-inch square baking dish on a rimmed baking sheet. Toss 2 1/2 lb peeled sliced apples with 12 oz cranberries, 1/2 cup granulated sugar, 2 tbsp cornstarch, 2 tbsp orange juice and 1 tsp cinnamon. Spread evenly in the dish.
- In a second bowl mix 1 cup rolled oats, 2/3 cup flour, 1/2 cup packed brown sugar and 1/4 tsp salt. Cut in 1/2 cup cold cubed butter until clumps range from pea-size to small crumbs. Distribute evenly over fruit; do not press into a solid lid.
- Bake at 375°F for about 45–55 minutes until fruit juice bubbles thickly around the edges and apple slices are tender when tested through a gap. If the oats darken before the fruit softens, tent loosely with foil and record the adjustment.
- Rest on a rack about 30 minutes so juices settle before spooning eight portions. A test should verify pan depth, fruit fill and whether the topping stays crisp over the cranberry moisture.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: bake approximately 45–55 minutes and rest 30 minutes before serving; oven preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
Nutrition
- Serving Size: One eighth of a 9-inch square crisp