Remember yesterday when I said you just need something fruity to bake underneath my favorite brown sugar crumble topping?? Well, today's the day! I've got a recipe that is so easy and so seasonal using a mix of apples and cranberries both! Oh
yes, it takes some time and some giddy-up to peel the apples, but it's
worth it - so just forge ahead! And after you peel the apples, it all just gets dumped in a bowl and stirred! You can do it!
This Apple Cranberry Crumble is tart, sweet, tender, sugary, crunchy, sour, crisp and cinnamon-y. All of my very favorite things! Then heap a scoop of vanilla ice cream on top/bottom/beside and let Heaven and nature sing!
I have made this dessert multiple times this Fall, and I think it's beautiful for a holiday dessert as well. Make the entire recipe for a whopping 9x13 to feed a crowd OR divide it into two pie plates so you can keep one and share one! You can even bake this Apple Cranberry Crumble in advance and let it cool completely - completely - to room temperature before covering it with plastic wrap or foil and letting it sit overnight on the counter. {If you cover it before it's 100% cool then the "crisp" will turn soggy which I shudder to think about.} So what's not to love about this dessert?! Nothing! Let's get to it, shall we??
APPLE CRANBERRY CRUMBLE
{makes one 9x13 baker or two 9" pie dishes}
8 cups of apples, peeled, cored, and sliced thinly
(I use a mix of Granny Smiths and Pink Ladies or Honeycrisps)
3 cups of fresh cranberries
1 3/4 cup white sugar
1/3 cup brown sugar, packed
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
zest and juice of 1 lemon
3 Tbls unsalted butter, cut into pieces
Preheat the oven to 375 degrees.
In your biggest, and I mean BIGGEST mixing bowl, combine all of the ingredients and stir it up well - I told you this was easy! Then pour into a 9x13 baker or divide between two 9-inch pie dishes. Take a minute to position apples and berries into place so the top isn't just a big pokey-apple mess. Dot with pieces of butter. Then top with My Favorite Brown Sugar Crumble topping, pressing down and packing it on! Place the casserole or the pie plates on a large baking sheet to catch any liquid that bubbles over, and bake uncovered for 50-60 minutes or until golden brown and the cranberries start to bubble with thick, sugary goodness.
Serve with ice cream. Please.
