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Apple-Cranberry Crumble

desserts, fruits

nonstick cooking spray
1 cup granulated sugar; divided
3 tablespoons cornstarch
12 ounces fresh or frozen cranberries
3 mclntosh apples; peeled
--cut into 1/2-inch chunks
1/2 cup apple juice
2 teaspoons vanilla extract
1 1/2 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
1/2 cup old-fashioned rolled oats
6 tablespoons firmly packed light brown sugar
6 tablespoons all-purpose flour
2 tablespoons coarsely chopped pecans
3 1/2 tablespoons unsalted butter; cut into pieces

1. Preheat oven to 375F. Spray a 9-inch pie plate with cooking spray. In small bowl, stir together 1/2 cup granulated sugar and cornstarch.

2. In medium saucepan, stir together cranberries and the remaining 1/2 cup sugar. Cook, stirring frequently, over medium heat, about 5 minutes, until sugar dissolves and berries begin to pop. Stir in cornstarch mixture, bring to boil and cook, stirring constantly, about 1 minute, until mixture is slightly thickened. Remove from heat and stir in apples, apple juice, vanilla, lemon zest and pepper. Spoon apple mixture into prepared pie plate.

3. In medium bowl, stir together oats, brown sugar, flour and pecans. With pastry blender or 2 knives, cut in butter until coarse crumbs form. Sprinkle crumbs over apple mixture. Place pie plate on baking sheet, and bake about 25 minutes, until filling is bubbly and topping is golden brown.

Note: Walnuts or hazelnuts may be substituted for the pecans. This dessert may be easily prepared earlier in the day and refrigerated. To serve, simply bring to room temperature, or reheat at low temperature in a conventional oven or in the microwave at halfpower, rotating dish occasionally.

Makes 8 servings. Preparation time: 25 minutes. Baking time: 30 minutes.

Per serving: About 299 cal, 2 g pro, 60 g car, 7 g fat, 21% cal from fat, 14 mg chol 9 mg sod, 4 g fiber.

Reprinted with permission from Great Taste - Low Fat Holiday Cooking from the editors of Time-Life Books, (c) 1996 Time-Life Inc.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 8 servings

Preparation Time: 0:00

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