Cranberry, apple & oat crumble

Cranberry, apple & oat crumble

From
Grains
Serves
8
Prep
15 mins
Cooking time
50 mins
Photographer
Deidre Rooney

Cranberries are great in crumbles. This one is nice and tart – and just the right side of healthy. Change the nuts if you like, but pecans are suitably American.

From the grocer

Ingredients

Quantity Ingredient
200g soft light brown sugar
creme de cassis or creme de mure, (optional)
75g plain flour
75g wholemeal flour
175g cold butter, cut into cubes
150g soft dark brown sugar
50g brown breadcrumbs
50g rolled oats
50g pecans, very roughly chopped
creme fraiche or sweetened whipped cream, to serve (optional)

From the greengrocer

Quantity Ingredient
300g cranberries
700g cooking apples, peeled, cored and chopped

Method

  1. Preheat the oven to 180ºC. Put the cranberries into a saucepan with 80 ml water. Bring to the boil, reduce the heat and cook until the berries are just bursting. Don’t be tempted to add any more water or the mixture will be too wet.
  2. Put the apples and cranberries into a 2 litre capacity pie dish and add the soft light brown sugar. Mix to make sure all the fruit gets coated in sugar and drizzle over the alcohol (if using).
  3. In a food processor, pulse together the flours, butter and soft dark brown sugar until the mixture looks like breadcrumbs. Transfer to a bowl and stir through the brown breadcrumbs, oats and pecans.
  4. Pat this mixture on top of the fruit and bake for 35–40 minutes. The fruit should be completely tender and the top brown and bubbling. Serve with crème fraîche or sweetened whipped cream (if using).
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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