This sweet-tart crumble is best served warm, topped with whipped cream or vanilla ice cream. Kathy Farrell-Kingsley's cookbook Chocolate Therapymore
cup plus 2 TBSP sugar
cup packed brown sugar
cup chilled butter, cut into small pieces
cups peeled and sliced (about ½ inch thick) apples
cup fresh or frozen cranberries
cup fresh orange juice
Heat oven to 375 F. Combine the flour, 1/4 cup of the sugar, the brown sugar, and the butter in a bowl. Use a pastry cutter to mix. Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 TBSP of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well. Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes.