' Dunham Cellars - Cranberry Apple Crumble

Cranberry Apple Crumble

Cranberry-Apple Crumble

Allison Peck - Wine Club Manager
October 2006

Mixture:

1 cup orange juice
1 cup sugar, divided (¾ cup & ¼ cup)
4 teaspoons grated orange peel
12-ounces fresh or frozen cranberries, thawed
2 Tablespoons butter or margarine
2 Tablespoons maple syrup 
2 Tablespoons honey  
5 medium tart apples   
2 Tablespoons quick cooking tapioca  

Crumble:

1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 ½ teaspoons ground cinnamon  
½ teaspoon ground nutmeg
½ cup cold butter or margarine
3 Tablespoons almond paste
1 cup slivered almonds, toasted

Directions:

Peel, core and cut apples into ½ inch slices.

In a saucepan, combine orange juice, ¾ cup sugar and orange peel; mix well.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.  Add cranberries; simmer uncovered, for 8 - 10 minutes or until berries begin to pop.  Remove from heat.

In a second large saucepan, melt butter.  Stir in syrup, honey and remaining ¼ cup sugar.  Add apples; cook over medium heat for 5 minutes.  Remove from heat; stir in cranberry mixture. 

Sprinkle with tapioca; mix gently.  Let stand 15 minutes.  Transfer to a greased
13 inch x 9 inch x 2 inch baking dish.

For topping, combine the flour, brown sugar, cinnamon and nutmeg in a bowl. Add butter and almond paste until mixture resembles coarse crumbs. Sprinkle crumb mixture and toasted almonds over cranberry mixture (dish will be full).

Bake at 400° for 15 - 20 minutes or until bubbly around the edges.

Serves 12 - 15