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
Ingredients
Instructions
Preheat oven to 375°. Coat a 9×13 baking tin (aluminum tins work as well) with nonstick spray.
In a bowl, mix the 2 cups of flour, brown sugar, oats, margarine and cinnamon.
Set 1 1/2 cups of this mixture aside for later use. Press the rest of the mixture into the pan.
In a new bowl, combine the apples, cranberry sauce and 2 tablespoons of flour. Mix with a spoon.
Pour apple mixture into the crust.
Sprinkle the remaining crust mixture on top to cover evenly. Bake for 40 minutes.
NOM.