Cranberry and Apple Crumble

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Cranberry and Apple Crumble
What's your Take?

This sweet-tart crumble is best served warm, topped with whipped cream or vanilla ice cream.
To be sure you're using the freshest berries, you'll want to choose fruit that has bounce in it. Or you can put it to the water test. Small pockets of air trapped in fresh cranberries make them bounce -- and float in water.

What you'll need

  • 1/2 cup flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 6 cups peeled and sliced (about 1/2 inch thick) apples (we like Braeburn or Granny Smith)
  • 1 cup fresh or frozen cranberries
  • 1/3 cup fresh orange juice
  • 1 tablespoon cornstarch

How to make it

  1. Heat the oven to 375°. Combine the flour, G cup of the sugar, the brown sugar, and the butter in a bowl. Mix the ingredients with your fingertips to create pea-size crumbs. (Alternatively, pulse the mixture in a food processor 10 times or so.)

  2. Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 tablespoons of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well.

  3. Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes. Serves 6 to 8.

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