Fall Fruit Crumble
- Topping:
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup packed light brown sugar
- 8 tablespoons chilled unsalted butter, diced
- 3/4 cup old-fashioned oats
- 1/2 cup sliced almonds
- Filling:
- 12 ounces fresh cranberries
- 1 1/2 cups sugar
- Grated zest of 1 orange
- 1/4 cup orange juice
- 3 pears, quartered, cored, peeled, sliced 1/4-inch thick
- 3 firm apples (such as Rome), peeled, quartered, cored, sliced 1/4-inch thick
- 1 cup dried cranberries
- 1 tablespoon cornstarch
- Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.
- Preheat oven to 375u0b0F. Line a baking sheet with foil. Mist a 2-quart baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.
- Combine cranberry mixture, pears, apples, dried cranberries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes, until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.
topping, allpurpose, salt, cinnamon, brown sugar, butter, oldfashioned oats, almonds, filling, cranberries, sugar, orange, orange juice, apples, cranberries, cornstarch
Taken from www.myrecipes.com/recipe/fall-fruit-crumble (may not work)