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CRanapple-walnut crumble

Walnuts star this Cranapple-Walnut Crumble.

Walnuts star in this Cranapple-Walnut Crumble.

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Updated: January 10, 2012 3:05PM



MAKES 4 SERVINGS

5 cups thinly sliced peeled apples (any variety but red
delicious)

1 cup fresh cranberries

1 tablespoon plus 1 cup
bleached all-purpose flour, divided

Generous pinch plus ¼
teaspoon salt, divided

3 tablespoons granulated sugar

3 tablespoons brown sugar

¾ cup minced walnuts

5 tablespoons unsalted butter

Optional toppings

Vanilla ice cream, whipped cream or crème fraiche

Preheat oven to 375 degrees.

In medium bowl, place apples and cranberries; toss with 1 tablespoon flour, generous pinch of salt and granulated sugar. Transfer mixture to ungreased medium-sized baking pan (8- or 9-inch square or oval or gratin pan of similar capacity).

Using same bowl, combine 1 cup flour, brown sugar and ¼ teaspoon salt. Crumble mixture together with fingers until mostly uniform, and then stir in walnuts. Pour in melted butter; mix until evenly moistened. Distribute topping over fruit; pat it down gently so that topping falls into crevices.

Bake in center of oven 30 to 40 minutes or until top is golden and fruit is tender and bubbly around edges. Allow to cool at least 10 to 15 minutes, and then serve hot, warm or at room temperature, with topping of your choice.

Mollie Katzen for
California Walnut Board

Nutrition facts per serving: 254 calories, 29 g fat, 10 g saturated fat, 38 mg cholesterol, 66 g carbohydrates, 32 g sugars, 7 g protein, 704 mg sodium, 7 g fiber



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