APPLE-CRANBERRY CRUMBLE
Original recipe is a twist on my Mom's version. Fast and easy dessert, great for fall season when apples are freshest and the cranberries come in. I have made it without the apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanks-Mas season. Loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve plain or topped with ice cream, whipped cream, or a drizzle of heavy cream.
Provided by Jessica Leslie
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 148.6 mg, Sugar 33.6 g
CRANBERRY CRUMBLE
My family likes this crumble so much I make it year-round. But I especially like to serve it warm on cool winter evenings.-Karen Riordan, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.
Nutrition Facts : Calories 300 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 89mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY ALMOND CRUMBLE
This is a nice alternative to all of the pies that adorn the Thanksgiving table. I love nuts mixed with the cranberries. The richness goes so well with the tartness of the fruit.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool.
- Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit.
- Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes.
- Combine the pear and cranberry mixtures in a bowl and set aside to cool.
- Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds.
- Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired.
- Bring 2 small pots of water to a boil.
- Using a small knife, peel one single piece of skin from around the "equator" (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece.
- Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside.
- In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat.
PUMPKIN SPICE CRUMBLE WITH PEAR AND CRANBERRY
Provided by James Briscione
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F.
- For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
- For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
- Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
- Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
APPLE-CRANBERRY CRISP WITH OATMEAL-COOKIE CRUMBLE
Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble topping can be made and frozen up to 1 week ahead of time while the full crisp can be assembled and refrigerated up to 1 day before, so it can easily be baked to serve after Thanksgiving dinner.
Provided by Ben Mims
Categories Dessert Thanksgiving Apple Cranberry Potluck Bake Oat Almond Cobbler/Crumble Fall
Yield 12-16 servings
Number Of Ingredients 26
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.
APPLE-CRANBERRY CRUMBLE
Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute dried cranberries. A mini-chopper makes quick work of chopping the cranberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 10
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.
CRANBERRY APPLE CRUMBLE MUFFINS
Make and share this Cranberry Apple Crumble Muffins recipe from Food.com.
Provided by Derf2440
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- -------Topping--------.
- Combine all ingredients.
- Mix well and set aside.
- ------Muffins-------.
- Combine flour, brown sugar and baking soda in large bowl.
- Combine egg, yogurt and oil in a small bowl.
- Add to dry ingredients stirring just until moistened.
- Stir in apples and cranberries.
- Spray muffin pan, cups and top with veggie spray.
- Fill muffin cups with batter, sprinkle with topping.
- Bake at 375 degrees for about 25 minutes, or until tops are firm to touch.
APPLE CRANBERRY CRUMBLE
When I first took this fruity dessert to my family's Thanksgiving dinner, it quickly became a tradition. We enjoy it for breakfast, lunch, dinner and snack time! -Teri Roberts, Hilliard, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 456 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 166mg sodium, Carbohydrate 78g carbohydrate (61g sugars, Fiber 4g fiber), Protein 3g protein.
PEAR-CRANBERRY CRUMBLE-CRISP
I created this to have a little bit healthier dessert and use some fresh pears I had. My family enjoyed it, and I wanted to post it before I forget! Make sure to use ripe, juicy pears. Great served with whipped cream or vanilla ice cream.
Provided by TexasToast R
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
- Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
- Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.
CRANBERRY LEMON CRUMBLE CAKE
This combo of cranberry and lemon is super light and refreshing... and unlike anything I've had in the past. A delight for my sweet tooth!
Provided by Carol Junkins
Categories Cakes
Time 50m
Number Of Ingredients 21
Steps:
- 1. FILLING: Mix cranberries, sugar and water in heavy saucepan and stir constantly on medium heat til all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
- 2. CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.
- 3. TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.
- 4. Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.
- 5. Put your topping on, then pour the rest of batter into the Bundt pan. (Topping will sink to the top of the cake while it bakes.)
- 6. Cook 350 degrees for 35-40 min. When cooled pour glaze over top.
CRANBERRY CRUMBLE BARS
Turkey isn't the only leftover to contend with. These sweet-tart fruit-filled treats put that extra can of cranberry sauce to delicious use.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h20m
Yield Makes 24 squares
Number Of Ingredients 17
Steps:
- Filling:If making your own, pulse dried cranberries and granulated sugar in a food processor until a coarse paste forms. Transfer to a saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
- Dough:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
- Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
- Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.
CRANBERRY CRUMB PIE
A cream cheese filling is covered with a festive cranberry layer and topped with a walnut crumb mixture. This is a great Thanksgiving dessert. It is sooo good!
Provided by BECKYSIZ
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bake unbaked pie crust in the preheated oven 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F (190 degrees C).
- In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
- In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
- In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
- Bake 45 minutes in the 375 degrees F (190 degrees C) oven, or until bubbly and lightly browned. Cool on a metal rack. Serve at room temperature, or chill in the refrigerator.
Nutrition Facts : Calories 619 calories, Carbohydrate 71.4 g, Cholesterol 62.7 mg, Fat 34.5 g, Fiber 2.5 g, Protein 9.7 g, SaturatedFat 15 g, Sodium 316.9 mg, Sugar 45.8 g
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