Apple-Cranberry Crumble

Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute dried cranberries. A mini-chopper makes quick work of chopping the cranberries.

Reprinted from the book Martha Stewart's Dinner at Home by Martha Stewart Living Omnimedia, Inc. Copyright (c) 2009 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House, Inc.

Apple-Cranberry Crumble

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    1 1/2 pounds apples (about 3 medium), peeled and cored 1/2 cup pecan halves (2 ounces), coarsely chopped (for topping)
    1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped 1/4 cup all-purpose flour (for topping)
    1/4 cup granulated sugar 1/4 cup old-fashioned rolled oats (not quick-cooking) (for topping)
    1/2 teaspoon ground cinnamon 3 tablespoons packed light-brown sugar (for topping)
    Pinch of salt Pinch of salt (for topping)
    4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces, plus more, room temperature, for baking dish (for topping) Sour cream, for serving (optional)


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    • 1

      Preheat oven to 425°F. Prepare filling: Quarter apples lengthwise, then thinly slice. Toss in a large bowl with remaining filling ingredients until evenly coated.

    • 2

      Prepare topping: Butter an 8-inch square glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar, and salt in a bowl until combined. Work in butter with your fingertips until mixture is crumbly, with pea-size chunks.

    • 3

      Spread filling in prepared baking dish and sprinkle evenly with topping. Bake until filling is bubbling and topping is crisp and golden brown, 25 to 30 minutes. Let cool slightly before serving, dolloped with sour cream, if desired.

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