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Recipe: Apple-Cranberry Crumble (with oat-pecan topping)

Desserts - Fruit
APPLE-CRANBERRY CRUMBLE

FOR THE FILLING:
1 1/2 pounds apples, peeled and cored
1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Pinch of salt
FOR THE TOPPING:
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces (plus more for buttering baking dish)
1/2 cup pecan halves, coarsely chopped
1/4 cup all-purpose flour
1/4 cup uncooked old-fashioned rolled oats (not quick-cooking)
3 tablespoons packed light-brown sugar
Pinch of salt
Sour cream (optional, for serving)

Preheat oven to 425 degrees F. Butter an 8-inch-square glass or ceramic baking dish.

TO PREPARE THE FILLING:
Quarter apples lengthwise, then thinly slice. Toss in a large bowl with remaining filling ingredients until evenly coated; set aside.

TO PREPARE THE TOPPING:
Mix pecans, flour, oats, brown sugar and salt in a bowl until combined. Work in butter with your fingertips until mixture is crumbly, with pea-sized chunks.

Spread filling in prepared baking dish and sprinkle evenly with topping.

Bake until filling is bubbling and topping is crisp and golden brown, 25 to 30 minutes. Let cool slightly before serving.

Serve dolloped with sour cream, if desired.

Makes 4 servings
Source: Martha Stewart's Dinner at Home by Martha Stewart
MsgID: 0224983
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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