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Wednesday, January 30, 2013

the guide to apple cranberry crumble {recipe)

Last night we had a dinner party for a friend who is an ex-pat currently living in London. We wanted him to feel at home so for dessert we made him an Apple-Cranberry Crumble. As far as desserts go, this one is easy, versatile (you can add raspberries or cherries instead of the cranberries) and always turns out perfect. Plus, it smells incredible as it bakes.

This also makes a delicious breakfast the next morning!

{The Happygirl Guide to Apple Cranberry Crumble}


6 apples cored, peeled and sliced thin ( I used Granny Smith + Braeburn)
1 package (8-10 ounces) of cranberries, cherries or raspberries (frozen)
1/3 cup sugar
1 teaspoon cinnamon

Crumble (topping)
1 stick of room temperature butter
1/2 cup flour
1/2 cup uncooked oatmeal (I used Irish oatmeal)
1/2 cup sugar
1/2 cup chopped walnuts


Preheat oven to 350. 

Grease a deep dish pie pan or dish with butter.  Set aside. 

In a mixing bowl, combine the slices apples, berries, sugar and cinnamon. Toss until the fruit is coated with the sugar/cinnamon mixture. Add to deep dish pan, spread out until even and compact. 

In another bowl, using a pastry cutter or your hands, combine the crumble topping of butter, flour, oatmeal, sugar and walnuts. The mixture should resemble large gravel. Spread crumble evenly over filling. 

Bake apple crumble on middle rack at 350 degrees for one hour. (The topping should be golden, if at 45 minutes it's getting too dark, cover the crumble with aluminum foil for the final 15 minutes.) 

Remove from oven and let sit for at least one hour before serving. 

Serve with vanilla ice cream. 

Here's to a happy, cozy evening with friends and family!

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