TOPPING
2 cups rolled oats
1½ cups flour (or gluten free alternative)
1⅓ cups sugar
½ tsp salt
¾ unsalted butter or vegan alternative
FRUIT FILLING
8 large apples, sliced (3½ pounds prepped)
2 cups cranberries, fresh or frozen
1⅓ sugar
2 Tbs cornstarch
2 tsp cinnamon
Preheat the oven to 375°F. Butter a 3-quart baking dish.
To make the topping, mix the oats, flour, sugar, and salt together. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.
To make the fruit filling, toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruits down into the corners.
Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.
From Rustic Fruit Desserts, Cory Schreiber and Julie Richardson
To make the topping, mix the oats, flour, sugar, and salt together. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.
To make the fruit filling, toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruits down into the corners.
Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.
From Rustic Fruit Desserts, Cory Schreiber and Julie Richardson
