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Apple-Cranberry Crumble

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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.

Source: Martha Stewart Living, October 2009
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Ingredients

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How would you rate this recipe?
115
  • anningrid1
    7 AUG, 2016
    Wish you would list nutritional information
    Reply
  • MS12038907
    7 AUG, 2016
    why do you not have a "print" option so that it can be copies on a smaller scale?
    Reply
  • dartomk1
    14 JAN, 2016
    This makes a beautiful and delicious dish. People ask for the recipe. Vervain
    Reply
  • vlrbravoechon
    26 NOV, 2015
    This is the second year I tried this and it was much better. I left the skins on the apples (because I am lazy), and I topped the crumble with whipped cream. It was one of the best desserts I have ever made. Thank you!
    Reply
  • EWjunk
    23 OCT, 2009
    This was excellent. I will say I used 1 1/2 cups cranberries, 2/3 cup white sugar, and 1 tsp. cinnamon - we really like cranberries!
    Reply

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