Monday, January 11, 2010

cranberry crumble

My mom made this amazing cranberry crumble when I was home for the holidays. The recipe called for both fresh cranberries and apples. But we just had frozen cranberries. It turned out pretty tart, but with a little bit of vanilla ice cream and whipped cream, it tasted super.

Cranberry Crumble

One package of cranberries, chopped  (12 oz)
2 cups sugar
2 tablespoon ground cinnamon
sea salt
2 sticks cold unsalted butter, cut into small pieces (a bit more for greasing the pan)
2 cups all purpose flour
2 cups old-fashioned rolled oats (not quick cooking)
1 cup packed brown sugar

Preheat oven to 425 degrees.

Toss chopped cranberries into a large bowl with sugar, cinnamon, and a pinch or two of sea salt until evenly coated.

Butter a 9x13 inch baking dish. Mix flour, oats, brown sugar and a pinch of salt until evenly combined. Work into butter with hands until topping is crumbly.

Spread apple mixture into prepared dish. Sprinkle with brown sugar topping. Bake until filling is bubbling and topping is golden brown. About 25-30 minutes.

Cool before serving.

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