INGREDIENTS
Yield:Â 12-15 servings.
- 1 cup orange juice
- 1 cup sugar, divided
- 4 teaspoons grated orange peel
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 5 medium tart apples, peeled and cut into 1/2-inch slices
- 2 tablespoons quick-cooking tapioca
TOPPING:
- 1-1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 3 tablespoons almond paste
- 1 cup slivered almonds, toasted
Directions for Cran-Apple Crumble Recipe
- In a saucepan, combine orange juice, 3/4 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. Melt butter in a large saucepan. Stir in syrup, honey and remaining 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-in. x 9-in. baking dish. - For topping, combine the flour, brown sugar, cinnamon and nutmeg in a bowl;
cut in butter and almond paste until mixture resembles coarse crumbs.
Sprinkle crumb mixture and almonds over cranberry mixture (dish will be full).
Bake at 400° for 15-20 minutes or until bubbly around the edges.
Yield:Â 12-15 servings.
