Fall Fruit Crumble

Name: Fall Fruit Crumble
Ingredients: 12 cup all-purpose flour; 14 teaspoon salt; 1 teaspoon cinnamon; 34 cup packed light brown sugar; 8 tablespoons unsalted butter, chilled and diced; 34 cup old fashioned oats; 12 cup sliced almonds; 12 ounces fresh cranberries; 1 12 cups sugar; 1 grated orange, zest of; 14 cup orange juice; 3 pears, quartered, cored, peeled, sliced 1/4- inch thick; 3 firm apples, peeled, quartered, cored, sliced 1/4- inch thick (such as Rome); 1 cup dried cranberries; 1 tablespoon cornstarch

15 ingredients

13 steps

Ingredients

12 cup all-purpose flour
14 teaspoon salt
1 teaspoon cinnamon
34 cup packed light brown sugar
8 tablespoons unsalted butter, chilled and diced
34 cup old fashioned oats
12 cup sliced almonds
12 ounces fresh cranberries
1 12 cups sugar
1 grated orange, zest of
14 cup orange juice
3 pears, quartered, cored, peeled, sliced 1/4- inch thick
3 firm apples, peeled, quartered, cored, sliced 1/4- inch thick (such as Rome)
1 cup dried cranberries
1 tablespoon cornstarch

Directions

1

Make topping: Mix flour, salt, cinnamon and sugar in a bowl.
2

Add butter; blend in with fingertips until small moist clumps form.
3

Toss in oats and almonds.
4

Refrigerate.
5

Preheat oven to 374 degrees.
6

Line a baking sheet with foil.
7

Mist a 2-qt baking dish with cooking spray.
8

In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves.
9

Reduce heat and simmer for 5 minutes.
10

Combine cranberry mixture, pears, apples, dried cranverries and cornstarch; put in baking dish.
11

Sprinkle with topping; press down.
12

Bake on foil-lined sheet, 50 to 60 minutes; until topping is golden and fruit is bubbling.
13

Serve warm with ice cream, if desired.