Cranberry Crumble with Fall Fruits

Name: Cranberry Crumble with Fall Fruits
Yield: Serves 8
Ingredients: ¾ cup old-fashioned or quick-cooking oats (not instant); ¾ cup old-fashioned or quick-cooking oats (not instant); 2 firm-ripe Bosc pears, peeled, quartered, cored and thickly sliced; 2 Golden Delicious or other sweet apples, peeled, quartered, cored and thickly sliced; 1 cup heavy cream, well chilled; ½ cup (1 stick) cold unsalted butter, cut into pieces; ¾ cup packed dark brown sugar; ¾ cup all-purpose flour; 2-4 tablespoons minced crystallized ginger, to taste; 1½ pounds (7-8 cups) fresh or frozen (not thawed) cranberries, rinsed, drained and picked over; 1½ pounds (7-8 cups) fresh or frozen (not thawed) cranberries, rinsed, drained and picked over; 1½ pounds (7-8 cups) fresh or frozen (not thawed) cranberries, rinsed, drained and picked over; 1½ cups sugar; Grated zest and juice of 1 large orange; 2 Golden Delicious or other sweet apples, peeled, quartered, cored and thickly sliced

Preparation info

Serves
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

If you were to ask me which one recipe to try from this book, this might be it. I’ve baked it every year for Thanksgiving; it goes great with pumpkin pie, as well as with the next day’s leftover turkey.

A variation on a crisp, with a nubbly golden topping made with oats, this is a family recipe from England, where it is made with plums, gooseberries and other berries.

After gradually evolving the recipe through several versions, I’ve eliminated the fruit thickening en

Ingredients

Dessert
Vegetarian
Autumn
Thanksgiving

Ingredients

Method