Cranberry Crunch

Warm Cranberry Crunch with Ice Cream

Warm Cranberry Crunch with Ice Cream

Cranberries bring a wonderful depth and zing to a familiar fall favorite, the Apple Crumble. The following is adapted from Dom’s family recipe.

  • 2 cups fresh (or frozen) local cranberries
  • 3 tablespoons honey
  • 2 tablespoons water
  • 2 apples, cored and chopped coarsely (no need to peel)
  • ¾ cup rolled oats
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ⅛ teaspoon salt
  • 1 teaspoon ground cinnamon, nutmeg and/or lemon rind
  • 2 ounces (4 tablespoons) butter, melted

Preheat the oven to 350 degrees F. Butter an 8” × 8” or 9” × 9” baking dish, or similar-sized round or oval baker.

Put the cranberries, honey and water in a medium saucepan over medium heat. Cover and bring to a simmer. When the berries pop (about 5 minutes), add the apple, and return to a boil briefly. Remove from the heat.

In a medium bowl, mix all the remaining ingredients thoroughly. Press half the mixture into the bottom of the baking dish, spread the cranberry mixture over evenly, then sprinkle with the remaining crumble. Bake for about 40-45 minutes, or until bubbly and golden brown. Serve warm with a dollop of cream, whipped cream, or ice cream, if desired.

Serves 5-6; double the recipe and use a 13” × 9” baking dish (and bake another 10 minutes or so) to feed a bigger crowd.

Cranberry Crunch Photo Collage

Simple ingredients–delicious dessert.

Julia Powers is a nutritionist and writer based in Hingham. Fresh Meadows Farm cranberries make frequent appearances on her family’s table in everything from smoothies to cranberry-orange pork tenderloin.

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