pink-lady & cranberry crumble

This apple & cranberry crumble I served at Thanksgiving 2004 was intended to be Patrick Farley's crumble - but I couldn't leave well enough alone & changed it all about. This recipe is wheat-free & smelled just heavenly while it was baking. It almost didn't make it down to the dessert-holding room on Thursday; William and I were ready to devour it on the spot when we took it out of the oven.

8 medium pink lady apples (or other low-juice good-for-baking-apple)
8-12 oz frresh cranberries
1/2 cup calvados
3-6 Tbsp sugar (taste an apple and a cranberry, and sugar to taste.)
1 Tbsp corn starch

1/2 - 3/4 cup butter, cold & cut into pieces
3/4 cup oat bran
3/4 cup brown sugar
1/2 cup walnuts
a bit of cinnamon

Oven at 375F.
Peel and cut the apples into chunks. Toss 'em in a mixing bowl. Add the cranberries, sugar, calvados, and cornstarch. Toss well to mix. I baked mine in a big souffle dish. The apples will sink when you cook them, so you want enough filling that the dish is a bit overfull.

Put 1/2 cup of the butter, the oat bran, sugar, walnuts and cinnamon into a food processor. Pulse to combine and grind the walnuts. The mixture should look like wet sand rising through the food processor. If it's too clumped, add more oat bran and walnuts. If it's too dry, add more butter.

Press the topping into the top of the crumble. Bake at 375 for 45 minutes, until golden brown. Serve warm, with ice cream.

Posted by shock on December 03, 2004 | TrackBack
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