Did you know the terms crisp and crumble both refer to fruit dishes that are topped with a streusel-like combination of butter, sugar, flour, and typically chopped nuts or oats? And of course they differ from cobblers which are fruit topped with a crust and then baked, or a buckle which is a combination of fruit and cake batter. And then there’s pandowdies and brown Betty’s, but we’ll touch on those another day.
Right now I want to focus on a classic, wintertime crisp, perfect for the holidays and beyond: behold the Apple Cranberry Crumble.
Red, daring, and baked until bubbly, this Apple Cranberry Crumble can be served as dessert, a dinner side, breakfast accompaniment, brunch dish, tangy midnight snack—whatever you feel comfortable calling it and more importantly, whenever you’re in the mood to eat it.
A surefire family & guest pleaser for any type of get together, meal, or holiday celebration, be sure to enjoy this crumble all-year long and don’t forget to try it with a scoop of vanilla ice cream—it’s so, so good!
In order to experience full sensory overload, you must serve this Apple Cranberry Crumble warm: not piping hot & straight from the oven; not cold from being refrigerated; and certainly not at room temperature. Simply remove this crumble from the oven (when it’s done baking, of course), allow it to cool about 10 minutes, and prepare your taste buds to take flight.
Apple Cranberry Crumble
(recipe from Taste of Home Holiday & Celebrations Cookbook, 2002)
3 cups chopped & peeled apples (your favorites)
2 cups fresh or frozen cranberries
3/4 cup granulated sugar
1 cup old-fashioned or quick-cooking oats
3/4 cup packed brown sugar
1/3 cup all-purpose flour
1/2 cup butter or margarine, melted
1/2 cup chopped walnuts or pecan (optional)
Preheat oven to 350 degrees F for baking. In a greased 8-inch square baking dish, combine apples and cranberries; sprinkle evenly with sugar. In another bowl, combine oats, brown sugar, flour and butter; sprinkle over the apple-cranberry mixture. Top with nuts if desired. Bake, uncovered, at 350 degrees F for 55-60 minutes, or until lightly browned and bubbly. Serve warm.
Yield: approximately 6 servings.