By Barb Haigwood with adjustments using Jennifer Segal, adapted from Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I halved this recipe and make it in a deep pie dish. So much easier and faster than a pie (unless your not making a crust :) )
Ingredients For the Dish
- 1 tablespoon unsalted butter, at room temperature
- 2 cups rolled oats
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off (Barb uses 1 cup Almond flour with 2 tlbs arrowroot powder)
- 1-1/3 cups packed light brown sugar (Barb cuts it down to a little more than 3/4 cup sucannat)
- 1/2 teaspoon salt
- 1-1/2 sticks (12 tablespoons) unsalted butter, melted or salted is fine
- I added a handful of Pecans crushed after mixing the rest of topping ingredients !!!
- 8 large baking apples, peeled, cored and sliced 1/4-inch thick (or More I use a variety)
- 2 cups (8 ounces) fresh or frozen cranberries
- 1-1/3 cups granulated sugar (Barb cut it down to a little less than a cup)
- 2 tablespoons cornstarch ( Barb uses Arrowroot powder)
- 2 teaspoons ground cinnamon
- Preheat the oven to 375°F. Butter a 3-quart, or 9 x 13-inch, baking dish.
- To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling. ( oops I did not do this and it turned out well)
- To make the fruit filling, toss the apples, cranberries, sugar, arrowroot powder and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
- Press (I didn't press ) the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.
- Note: This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days. Reheat in a 300 degree oven for 10-15 minutes, until warm. ( we thought it was also good cold a few days later)