Cranberry and Apple Crumble

By Carolanne

This sweet-tart crumble is best served warm, topped with whipped cream or vanilla ice cream.
Kathy Farrell-Kingsley's cookbook Chocolate Therapy

Ingredients

• 1/2 cup flour
• 1/4 cup plus 2 TBSP sugar
• 1/4 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces
• 6 cups peeled and sliced (about 1/2 inch thick) apples
• 1 cup fresh or frozen cranberries
• 1/3 cup fresh orange juice
• 1 TBSP cornstarch

Preparation

Step 1

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.