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Cranberry-Apple Crumble




Source of Recipe


Internet


List of Ingredients




3/4 cup rolled oats
3/4 cup packed light or dark brown sugar
3 tablespoons all-purpose or unbleached white flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 1/2 tablespoons corn oil or canola oil
3 2/3 cups peeled and diced Stamen, Rome or other tart, flavorful apples
1 tablespoon lemon juice
1/4 teaspoon finely grated lemon zest
2 2/3 cups fresh or frozen (thawed) unsweetened cranberries, chopped
Ice cream for garnish, optional


Recipe



Preheat oven to 375 degrees F. Lightly grease a 7 1/2- by 11-inch baking dish.

Stir together oats, brown sugar, flour and cinnamon. Using forks or fingertips, cut in butter and oil until thoroughly incorporated. In a large bowl, toss apples with lemon juice and zest until well combined. Stir in cranberries. Reserve scant 1 cup oat mixture for topping. Add remainder of oat mixture to fruit, tossing until well mixed. Spread mixture in baking dish. Sprinkle reserved oat mixture over top.

Bake for 35 to 45 minutes, or until mixture is bubbly and nicely browned on top and apples in center are tender when pierced with a fork. Transfer to a cooling rack. Serve warm or at room temperature. Store, refrigerated, for up to 3 days.

Makes about 6 servings.