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Apple-cranberry crumble recipe

Apple-cranberry crumble recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Cranberry desserts

Fresh apples, cranberries, raisins and walnuts are topped with a buttery crumble in this cosy dessert that's perfect for using up any fresh cranberries you might have left after Christmas.

3 people made this

IngredientsServes: 10

  • 350g fresh cranberries
  • 2 apples, peeled and cubed
  • 75g raisins
  • 30g walnuts
  • 250g caster sugar, divided
  • ground cinnamon
  • 125g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 60g butter, melted

MethodPrep:15min ›Cook:50min ›Extra time:5min › Ready in:1hr10min

  1. Preheat the oven to 190 C / Gas 5. Lightly grease a baking dish.
  2. Mix cranberries, apples, raisins and walnuts gently in the baking dish. Sprinkle with 50g sugar and cinnamon.
  3. Combine remaining sugar with flour, baking powder, salt, egg and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
  4. Bake in the preheated oven until topping is golden and the fruit is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

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Apple Cranberry Crumble

Have all the warmth, togetherness, and love of holidays without the stresses and hours in the grocery store, fighting over the last dented can of food. On this year's Home Chef holiday menu, easy and delicious sides with quick assembly, that provide flavors that seem as if they took hours and hours to come together. Happy holidays from all of us at Home Chef!


Recipe Summary

  • 4 cups chopped Granny Smith apples
  • 2 cups fresh cranberries
  • 2 cups white sugar
  • 1 ¼ cups brown sugar
  • 2 fluid ounces brandy, or more to taste
  • 1 ½ cups rolled oats
  • ½ cup all-purpose flour
  • ½ cup chopped almonds
  • ½ cup chopped walnuts
  • ¼ cup white sugar, or to taste
  • ¾ cup butter, cut into pats

Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a shallow, 2- to 3-quart baking pan.

Combine apples, cranberries, 2 cups white sugar, and brown sugar in the prepared baking pan. Drizzle brandy over the mixture.

Combine rolled oats, flour, almonds, walnuts, and 1/4 white sugar in a bowl and toss together. Sprinkle mixture evenly over apples in the baking pan to keep it from burning and allow it to cook evenly. Place pats of butter on top to help with the browning process and give flavor.

Bake in the preheated oven 15 minutes. Turn baking pan around in the oven to ensure the crumble cooks evenly. Continue baking until lightly browned, 15 to 30 minutes more.


This apple cranberry crumble is lighter and healthier than most recipes, made with less sugar and fat. I used pure maple syrup to balance the tartness from the cranberries and apples, and a touch of brown sugar in the topping. If you want to use an alternate sweetener such as monk fruit on top, feel free. And for more crumbles, crisps and cobblers try this Cinnamon Apple Crisp, Strawberry Crisp, Apple Cobbler and Mixed Berry Pie.

This Apple Cranberry Crumble was a makeover request I was HAPPY to tackle! I was asked to lighten up a Christmas must-have that could be served for dessert or breakfast.

I taste-tested both her original recipe and compared it to this lightened up version and knew she would be pleased with the new results!


Variations:

  • Double It! To serve a large crowd, simply double the recipe and use a 9 x 12 baking dish. You can easily make this ahead, then reheat when you are ready to serve.
  • Swaps: You can swap the apples for pears or use a combination of both.
  • Less Sugar Option: Omit the brown sugar on top and swap it for your favorite low calorie alternative such as monk fruit.
  • Make it Gluten Free: Use gluten-free oats and flour blend in place of flour and oats.
  • Make it dairy-free: Swap the butter for vegan butter or coconut oil.


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Tasty Recipes

- 2.5-3# (approx 5-7) firm, tart apples (Granny Smith, Northern Spy, Pippin, Golden Delicious&hellip)
- 2/3 cup sugar (white, brown or a mix)
- 2 T flour
- 1 tsp cinnamon
- 1 T lemon juice
- 1.5 c cranberries (frozen is ok)

Oat Crumble Topping:

- 3/4 c all-purpose unbleached flour
- 3/4 c light brown sugar
- 3/4 c oats
- 1 pinch salt
- 1 stick (4 oz.) cold unsalted butter, cut into ½&rdquo cubes

Make Flaky Pie Dough Recipe x 1 (see below)

Preheat oven to 400 degrees place a sheet pan in oven at this time to heat up as well. (This will catch drips but also provide an even and hotter baking surface for the bottom crust to bake on).

Roll out the larger round of pie dough into a circle of approximately 14&rdquo diameter. Gently place into pie pan (either fold in half or roll around pin to transport). Center in pie dish and gently but firmly press into corners of the pie dish. Trim if edges are very irregular. Flute edges and chill in refrigerator while preparing filling and crumble topping. (If desired, roll out the smaller round of dough and chill in refrigerator until you are ready to cut out decorative shapes with mini cookie cutters.)

Peel and core apples. Slice into ¼&rdquo wedges. Slice the wedges in half. Measure out

6 cups of apple slices into bowl. Add sugar, flour, lemon and cinnamon. Gently toss and mix well. Let sit for about 15 minutes.

Prepare Oat Crumble topping. Combine flour, sugar, salt and combine so that it is mixed evenly. Add oats and mix to combine. Sprinkle cubes of butter on dry mixture to coat and work with fingers until mixture resembles sandy, coarse crumbs. Set aside / refrigerate.

Fill cold, rested shell with fruit: roughly divide cranberries into 3 and apples into 2. Place a layer of cranberries on bottom, then a layer of apples, then cranberries, then apples, and finish with remaining cranberries. Press down on the fruit gently to minimize &ldquoapple gaps.&rdquo

Top with oat crumble mixture by gently pressing it onto the top of the fruit, evenly dispersing it to cover entire top of pie and particularly near sides of pie dish. (If desired, cut out decorative shapes out of your rested, rolled second round of dough and place on top of oat crumble. Sprinkle cut outs lightly with sugar before baking.)

** Chill pie for about 15-20 minutes before baking until dough is firm to the touch.

Baking:

Place on preheated bakesheet in oven and bake for 30 minutes at 400 degrees. Lower heat to 350 and bake for 30-50 minutes more or until thick juices bubble up and oat crumble is golden brown. If the top is browning too quickly after the first 30 minutes, cover pie with parchment paper or foil until done (or nearly done).

Flaky Pie Dough:

- 2.5 level cups all purpose unbleached flour
- 1 t salt
- 1 t sugar
- 8 oz (2 sticks) cold unsalted butter, cut into Tablespoon-sized chunks
- 4-8 T cold water (amount to vary based on atmospheric variables)

By Hand:

Mix dry ingredients in a medium sized mixing bowl. Add the butter and pinch with your fingers or a pastry blender until the butter is pea-sized and the mixture resembles coarse crumbs. The flour will start to feel a little moist. Be careful not to over mix the butter into the flour mixture. Add the smaller amount of ice water by sprinkling it, 1 T at a time, over the dough. Gently pinch the dough together with your hands until it begins to clump and hold together. If it is still dry and crumbly, add more water, 1 T at a time. Turn the dough onto the table and fold it over itself a couple times (do not overwork).

By Mixer:

Use the paddle attachment. Put all dry ingredients in the bowl. Stir to mix. Add all cold butter and mix on low until the mixture looks coarse and crumbly. Run hands through to make sure butter is combined evenly especially along the sides and bottom, and work any large chunks out with your fingers. Turn mixer on low. Pour the smaller amount of water in all at once and mix on low until it begins to hold together. Turn out onto the table and fold over itself a couple times.

By Food Processor:

Use the metal blade. Put all dry ingredients in and pulse to mix. Take the top off and scatter butter chunks over flour mixture. Pulse a few times until the fat is cut in and pea sized. Add the smaller amount of liquid (drizzle evenly over the top) and pulse a few times until the dough begins to clump into small balls. Open the lid and try to press the dough together. If it will not stick together when pressed, add more of the liquid and pulse a few more times. If it coheres, form into discs, wrap and chill. Don&rsquot let it form a mass on its own while processing &ndash this means you have added too much water and/or over mixed.

Resting:

Divide the dough roughly into two discs, one slightly larger than the other. (The larger round will be used for your bottom crust, and the smaller round can be used for decorative cut outs or a top crust.)

Flatten into discs about ¾&rdquo thick and 4-5&rdquo in diameter). Wrap with plastic wrap and put in refrigerator to rest (at least 30 minutes) before using.

Storage:

If not using within 24-48 hours, double wrap with plastic wrap and put in freezer for up to 1 month. Defrost by thawing in the refrigerator at least 24 hours before rolling.


Apple & Cranberry Crumble

Mix up a classic apple crumble with the addition of tart cranberries to butter-soft fruit and a toasted, oat-filled, crunchy topping – all cooked in one pan using Ooni’s cast iron Skillet. Not only do the cranberries add a vibrant flavor, they also lend a dash of color to any festive feast.

For the crumble topping
½ stick (50g) butter, melted
⅓ cup (80ml) coconut oil, melted
3.5oz (100g) rolled oats
3.5oz (100g) instant oats
3 tbsp plain flour
1.8oz (50g) shaved almonds
3.5oz (100g) brown sugar
1 tsp ground cinnamon
½ tsp nutmeg

For the filling
Olive oil
2 tsp cornflour
5 green apples, peeled & chopped
3.5oz (100g) fresh or frozen cranberries
2.8oz (80g) brown sugar
2 tbsp vanilla extract
4 tbsp maple syrup

Vanilla ice cream, to serve

Fire up your Ooni pizza oven . Aim for 350°F (180°C) on the stone baking board inside. You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer .

First, prepare the crumble topping. In a bowl, combine all the topping ingredients until well combined and set aside.

Add a little olive oil to your Skillet and place inside your Ooni to warm up.

In a small bowl, add 4 tablespoons of boiling water to the cornflour and mix until well combined. Set aside.

Once the Skillet is warm, remove it from the oven and add the apples. Cook in the oven for 5 minutes, or until the fruit has slightly softened.

Remove the Skillet and add the cornflour-water mixture, brown sugar, vanilla extract and maple syrup. Toss well to coat the fruit with all the wet ingredients, then spread around the cranberries. Return the Skillet to the oven and cook for another 5-7 minutes, or until the fruit is a light golden colour.

Top the fruit evenly with the crumble mixture and continue to cook for another 10 minutes, or until the topping is toasted and crunchy.

Remove Skillet from the oven and serve warm, topped with a scoop of vanilla ice cream.


Cranberry Christmas Crumble

I love these three C’s. Cranberries, Christmas and Crumbles. United they create something absolutely beautiful and a dish I can’t get enough of. I want more and looking at this I’m already missing it. I need some more cranberries so I can make more.

It’s a lovely way to make a classic winter dish even more special and festive. Cranberries are sharp and they stand out against the soft apple and crisp crumble perfectly. If they are too sharp you can add some more sugar to mix but I think having that combination is what makes this recipe so delicious.

I used these little Le Creuset casseroles to cook them in. They cook really well and perfect for serving too. Look very cute and a good size portion too. It also helped that when we had one left over it was already in it’s own little bowl ready to saved for the next day. Plus we could pop the whole thing straight into the microwave to warm up. Easy peasy delicious Apple and Cranberry Crumble.


Apple Cranberry Crumble

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Health Benefit: Cranberries contain antioxidants called proanthocyanidins (PACs), which may help prevent certain types of cancer. PACs may also help to protect against infections in the mouth and body thanks to their anti-adhesive properties that fight off certain types of bacteria.

Ingredients

Filling

  • 3 apples, peeled and cut into 1-inch chunks (Honeycrisp, Braeburn or Empire, or a mix)
  • ¾ cup fresh cranberries, cut in half
  • 1/3 cup chopped pitted Medjool dates
  • 2 tbsp date syrup*

Crumble topping

  • ¾ cup quinoa flakes
  • 1/3 cup chopped raw unsalted pecans
  • 3 tbsp date syrup
  • 1 tsp ground cinnamon
  • 1/3 cup unsweetened coconut flakes

Preparation

1. Preheat oven to 350°F. To a medium bowl, add all filling ingredients gently toss to combine. Divide mixture between 4 1-cup ovenproof ramekins and place on a baking tray.

2. Prepare crumble topping: To a medium bowl, add all topping ingredients except coconut mix to combine.

3. Spoon crumble over apple mixture and bake until apples are soft and crumble is golden, about 40 minutes. About 5 to 10 minutes before baking time is complete, sprinkle coconut flakes over top to toast.

*You can buy date syrup or make your own: Soak dates in 1½ cups hot water until cool, about 20 minutes. To a blender, add juice of 1 lemon, 1 cup pitted dates and cooled water blend until smooth. If desired, for a sweeter and more condensed date syrup, pour date, lemon juice and water mixture into a pot, bring to a boil and then simmer on low until mixture is reduced to two-thirds. Makes 2 cups.