Apple Cranberry Crumble

Apple Cranberry Crumble

Delicious, comforting and perfect for your Holiday table! Apples and cranberries topped with oats, nuts and a little brown sugar are baked in the oven and served warm. Now this is my kind of comfort food!

This was a makeover request I was HAPPY to tackle. I was asked to lighten up a Christmas must-have for her table, perfect for dessert, but she also serves this for breakfast table.

We taste tested both her original recipe and this lightened up version and we know she will be pleased with the new results!

To serve a large crowd, simply double the recipe and use a larger baking dish. You can easily make this ahead, then reheat when you are ready to serve.

Original pictures take c8.staticflickr.com site

Apple Cranberry Crumble

Servings: 8 • Size: just under 3/4 cup • Points +: 6 pts • Smart Points: 4

Calories: 211.5 • Fat: 5.4 g • Carb: 44.7 g • Fiber: 2.9 g • Protein: 1.8 g • Sugar: 35.5 g

Sodium: 186.6 mg

 

For the filling:

3 cups (about 4) peeled gala apples, sliced

1 cup fresh cranberries

1 tbsp flour or cornstarch

1/2 tsp cinnamon

2/3 cup honey or pure maple syrup

cooking spray 

For the topping:

3/4 cup dry quick-cooking oats

1/4 cup packed light brown sugar

1 tbsp all-purpose flour

3 tbsp melted whipped butter

1/4 cup chopped walnuts or pecans

1/2 tsp salt

Directions:

Preheat oven to 325°F.

Lightly spray a 9-inch square baking dish with cooking spray. Combine apples, cranberries along with the rest of the filling ingredients in a bowl. Pour into baking dish and even out with a spoon.

In another bowl, combine the topping ingredients; sprinkle over apple/cranberry mixture.

Bake uncovered, for 55-60 minutes or until browned and bubbly. Serve warm.

*It’s hard to keep up with science, one day something is good for you, the next day it’s not. When I first wrote this recipe agave was a healthy alternative to sugar, but now scientists are claiming it’s actually not because it’s processed so I’m sticking with honey, raw sugar or or real maple syrup in my recipes and will be updating them as time permits.