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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Adapted from a recipe by Blythe . Granny Smiths are too tart for this recipe; use a good sweet baking apple like Empire or Rome. Ingredients:
6 apples, peeled, cored and chopped |
1 (12 ounce) package fresh cranberries, roughly chopped |
1 1/2 cups white sugar |
1/2 teaspoon kosher salt or 1/4 teaspoon table salt |
1/3 cup quick-cooking tapioca |
1 1/2 cups all-purpose flour |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
2/3 cup unsalted butter |
Directions:
1. In a large bowl, combine apples, cranberries, sugar and salt. Cover with plastic wrap and set aside for about 20 minutes. Mix in tapioca, and set aside for another 15 to 20 minutes, until tapioca has absorbed fruit juice. Spread mixture into a large casserole dish.
2. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling.
3. Place the dish on a cookie sheet to catch drips (line sheet with foil or parchment to make clean up easier). Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick. Serve with vanilla ice cream or lightly-sweetened whipped cream.
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