January 10, 2012 12:22PM
Walnuts star in this Cranapple-Walnut Crumble.
Updated: January 10, 2012 3:05PM
MAKES 4 SERVINGS
5 cups thinly sliced peeled apples (any variety but red 1 cup fresh cranberries 1 tablespoon plus 1 cup Generous pinch plus ¼ 3 tablespoons granulated sugar 3 tablespoons brown sugar ¾ cup minced walnuts 5 tablespoons unsalted butter
bleached all-purpose flour, divided
teaspoon salt, divided
1 cup fresh cranberries
1 tablespoon plus 1 cup
Generous pinch plus ¼
3 tablespoons granulated sugar
3 tablespoons brown sugar
¾ cup minced walnuts
5 tablespoons unsalted butter
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