Cranberry Apple Crumble
Cranberry apple crumble combines sweet apples and tart cranberries under a buttery, crunchy vanilla-scented topping for a classic American dessert that's both elegant and straightforward to prepare.
Cranberry apple crumble combines sweet apples and tart cranberries under a buttery, crunchy vanilla-scented topping for a classic American dessert that's both elegant and straightforward to prepare.
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In a large bowl, stir together 1 lb apples and 8 oz cranberries. In a medium bowl, whisk together 1 tsp cornstarch, ⅔ cup sugar, 1 pinch salt, ½ tsp cinnamon, and ¼ tsp nutmeg. Sprinkle sugar mixture over the apples and cranberries, stirring to combine.
In the bowl of a food processor, combine 1 cup flour, ¼ tsp salt, and ½ cup brown sugar. Pulse a couple times to combine. Drizzle 2 tsp vanilla and scatter 8 tbsp butter over the flour mixture. Process for 30 seconds or until the mixture clumps together. Add the almonds and pulse a few times to incorporate.
Transfer apples to a greased Suvie pan and drop clumps of the topping over the apples and cranberries. Transfer to the bottom zone of Suvie. Input settings and cook now, rotating pan halfway through cooking. Bake at 300°F for 45 minutes in bottom zone.
Remove pan from Suvie and allow to cool for 15 minutes before serving.
Store covered at room temperature up to two days, or refrigerate up to four days. Reheat uncovered in a 300°F oven for 10–15 minutes until warm.
Yes. Prepare the filling and topping separately up to one day ahead, then assemble and bake just before serving for the crispest topping.
Granny Smith, Honeycrisp, or a mix of tart and sweet varieties hold their shape well and balance the tartness of cranberries.
Yes, frozen cranberries work well. Do not thaw them before adding to the filling to prevent excess moisture.
You can reduce sugar by up to ¼ cup in the filling without significantly affecting texture, though the balance between sweet and tart will shift.
