Fall Fruit Crumble

All You December 2011 Magazine

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• TOPPING

• 1⁄2 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 3⁄4 cup  packed light brown sugar
• 8  tablespoons unsalted butter, chilled and diced
• 3⁄4 cup old fashioned oats
• 1⁄2 cup  sliced almonds

• FILLING

• 12  ounces fresh cranberries
• 1 1⁄2 cups sugar
• 1  grated orange, zest of
• 1⁄4 cup  orange juice
• 3  pears, quartered, cored, peeled, sliced 1/4- inch thick
• 3  firm apples, peeled, quartered, cored, sliced 1/4- inch thick (such as Rome)
• 1  cup dried cranberries
• 1  tablespoon cornstarch

Directions

1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.
2. Preheat oven to 374 degrees. Line a baking sheet with foil. Mist a 2-qt baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.
3. Combine cranberry mixture, pears, apples, dried cranverries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes; until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.