Cran Apple Crumble Food

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
• Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
• Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
• Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

APPLE CRANBERRY CRUMBLE

Steps:

• In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.

CRAN-APPLE CRUMBLE

Steps:

• In a saucepan, combine orange juice, 3/4 cup sugar and orange zest; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Add cranberries; simmer, uncovered, for 8-10 minutes or until berries begin to pop. Remove from heat. Melt butter in a large saucepan. Stir in syrup, honey and remaining sugar. Add apples; cook over medium heat for 5 minutes. Remove from heat; stir in cranberry mixture. Sprinkle with tapioca; mix gently. Let stand 15 minutes. Transfer to a greased 13x9-in. baking dish. , For topping, combine the flour, brown sugar, cinnamon and nutmeg in a bowl; cut in butter and almond paste until mixture resembles coarse crumbs. Sprinkle crumb mixture and almonds over cranberry mixture (dish will be full). Bake at 400° for 15-20 minutes or until bubbly around the edges.

THE SIMPLEST CRANBERRY-APPLE CRUMB PIE

Steps:

• Put the cranberries and apples in a large mixing bowl; stir to combine.
• Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
• Scrape the filling into the chilled pie crust; smooth the top with your hands.
• Place pie on the center rack of a 400° oven; bake for 30 minutes.
• While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
• Take the pie out of the oven and lower oven temperature to 375°.
• Sprinkle the crumb topping over the filling and press gently to compact.
• Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
• Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
• Put pie on a wire rack to cool for at least 1 hour before serving.

PEAR, APPLE AND CRANBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

CRAN-APPLE CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

APPLE CRANBERRY CRUMBLE

Steps:

• Heat oven to 375°. Toss apples, cranberries, orange peel and granulated sugar in large bowl.
• Mix remaining ingredients in medium bowl until crumbly. Press 1 cup of the oat mixture in ungreased square baking dish, 8x8x2 inches. Spread apple mixture over top. Sprinkle with remaining oat mixture.
• Bake 40 to 45 minutes or until golden brown and apple mixture is bubbly around edges. Cool 30 minutes. Serve warm.

APPLE CRANBERRY CRUMBLE

Steps:

• In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar.
• In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. (Top with pecans if desired.).
• Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly.
• Best served warm.

CRANBERRY-APPLE CRUMBLE PIE

Steps:

• Make pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make crumble topping:
• Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
• Make fruit filling:
• Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
• Assemble pie:
• Preheat oven to 425°F with rack in lower third.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
• Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.

CRAN-APPLE CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, gently combine apples, lemon juice, cranberries, cornstarch, sugar, syrup, and cinnamon.
• Pour into a 9x13-inch (23x33cm) baking dish and bake for 30 minutes.
• In another bowl, combine oats, brown sugar, flour, butter, and salt until well-incorporated.
• Sprinkle the oat topping evenly over the baked fruit and bake for another 15 minutes, or until the crust is golden brown.
• Serve with ice cream on top.
• Enjoy!

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
• Butter an 8-inch square glass or ceramic baking dish. Mixpecans, flour, oats, brown sugar, and a pinch of salt in a bowluntil combined. Work in butter with your fingertips untiltopping is crumbly, with pea-size chunks.
• Spread apple mixture in prepared dish; sprinkle with topping.Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.

APPLE-CRANBERRY CRISP WITH OATMEAL-COOKIE CRUMBLE

Steps:

• Make the crumble:
• Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
• Make the filling:
• Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
• Bake the crisp:
• Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
• Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
• Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
• Do Ahead
• Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.