I discovered a new cranberry recipe last month.....from Martha Stewart Living of all places!
Typically I cannot concoct any of her recipes, because they include ingredients that (for some reason) I just don't have on hand.
Goat cheese. Tarragon. Italian basil. Cooking sherry. Prosciutto.
Call me crazy, but I usually do not pick those items up at the local market
on my weekly shopping trips. :-)
But this recipe was SIMPLE, delicious, and included ingredients I had sitting around the house. (Martha has come down to the common folk at last.....)
I made it for a friends' brunch, then for my family, and again over Christmas for my parents and my sister's family. Everyone loved it each time.
Enjoy making some and impressing your closest critics!
Apple-Cranberry Crumble
Typically I cannot concoct any of her recipes, because they include ingredients that (for some reason) I just don't have on hand.
Goat cheese. Tarragon. Italian basil. Cooking sherry. Prosciutto.
Call me crazy, but I usually do not pick those items up at the local market
on my weekly shopping trips. :-)
But this recipe was SIMPLE, delicious, and included ingredients I had sitting around the house. (Martha has come down to the common folk at last.....)
I made it for a friends' brunch, then for my family, and again over Christmas for my parents and my sister's family. Everyone loved it each time.
Enjoy making some and impressing your closest critics!
Apple-Cranberry Crumble
4 apples, peeled and cored
1 cup fresh or frozen (unthawed) cranberries
1/2 cup granulated sugar
1 t. ground cinnamon
Coarse salt
8 T. (1 stick) cold unsalted butter, cut into small pieces
1 cup pecan halves, coarsely chopped (I left these out)
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
6 T. packed light-brown sugar
1. Preheat oven to 425. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
2. Butter a 9x13 glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.
3. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.
Serves 8
(Martha Stewart Living, October 2009)
1 cup fresh or frozen (unthawed) cranberries
1/2 cup granulated sugar
1 t. ground cinnamon
Coarse salt
8 T. (1 stick) cold unsalted butter, cut into small pieces
1 cup pecan halves, coarsely chopped (I left these out)
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
6 T. packed light-brown sugar
1. Preheat oven to 425. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
2. Butter a 9x13 glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.
3. Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.
Serves 8
(Martha Stewart Living, October 2009)
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