I made today's crumble from what I had on hand: apples which we have picked up in an orchard earlier this month, fresh cranberries, and little bit of freshly squeezed orange juice (orange juice goes so well with cranberries!!!). I covered it with delicious topping made with my favorite nuts- pistachios.
The crumble turned out perfect, not too sweet, not too acid, exactly how I like it. I usually don't follow any proportions when making desserts like this, but this time I have written down the exact amounts of all the ingredients to share the recipe with you and also, to be able to make it exactly the same again. Hope you'll enjoy it!!!
Karo
Apple and Cranberry Crumble
Makes 6 individual crumbles
FOR THE FRUIT MIXTURE:
150 g cranberries
3 medium-sized apples
2 tbsp freshly squeezed orange juice
70 g blond cane sugar
FOR THE TOPPING:
125 g all-purpose flour
100 g sugar
40 g pistachios, roughly chopped
115 g butter
Preheat the oven to 350°F (180°C).
Peel, core and dice the apples.
In a bowl, toss together apples, cranberries, orange juice, and sugar. Divide between 6 small ramekins.
To make the crumble topping, in a medium bowl combine flour, sugar and chopped pistachios. Melt the butter over medium heat. Heat until it starts to boil, then pour over the flour, sugar and pistachios mixture. Stir with a spoon until the mixture forms crumble. Sprinkle over prepared fruit.
Bake for 30 minutes or until the fruit mixture starts to bubble and the top is golden.
Serve warm.
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