If You Can Cut an Apple, You Can Make This Apple Cranberry Crunch

If you want to spice up your baking repertoire beyond boxed Duncan Hines mixes, this dessert is for you. I love this recipe because of its versatility; I’ve made it gluten-free (just substitute the flour and oats with your standard gluten-free version), and I’ve even made this in a toaster oven when I didn’t have access to a real oven. You can also play around with the types of apples you use.

Every time this apple-cranberry comes out of the oven, my friends devour it in minutes and ask me how I made something so fancy. While it might look complex, this perfect crumble is actually incredibly simple (the hardest part cutting up the apples, I promise).  

Apple Cranberry Crunch

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 10 minutesServings:10 servings

Ingredients

• 2 cup all-purpose flour sifted
• 2 cup dark brown sugar
• 1 1/2 cup quick cooking oats
• 1 cup or 2 sticks margarine melted
• 2 teaspoon cinnamon
• 4 Cortland apples peeled and cut into small chunks
• 1 14-oz can whole berry cranberry sauce
• 2 tablespoon all-purpose flour

Instructions

1. Preheat oven to 375°. Coat a 9×13 baking tin (aluminum tins work as well) with nonstick spray.

2. 
   

   In a bowl, mix the 2 cups of flour, brown sugar, oats, margarine and cinnamon.

3. 
   

   Set 1 1/2 cups of this mixture aside for later use. Press the rest of the mixture into the pan.

4. 
   

   In a new bowl, combine the apples, cranberry sauce and 2 tablespoons of flour. Mix with a spoon.

5. 
   

   Pour apple mixture into the crust.

6. 
   

   Sprinkle the remaining crust mixture on top to cover evenly. Bake for 40 minutes.

7. 
   

   NOM.

• Cereal
• Dessert
• Fruit
• Vegetable