This luscious Apple Cranberry Walnut Crumble a delicious dessert for everyone who likes sweet and tart things.
Hello, everyone! I am back after taking a mini vacation. This Monday Canada celebrated Thanksgiving (I love you, long weekends!) I also took last Thursday and Friday off to make it a super-extended weekend. Smart, right?
If you ask me how my mini-vacation was, I would respond: “Awesome!” A lot of resting, sleeping, cooking, photographing, eating, hiking, eating again. Just the way Thanksgiving should be – nothing special. But joking aside, now I’ve got enough new recipes to share on this blog for the next two or even three weeks (One of them technically would be appropriate for the Christmas season, in fact)!
Right now, I cannot think of any dessert including this Apple Cranberry Walnut Crumble. However, those readers who didn’t celebrate Thanksgiving (or any other festive holiday) might consider making and enjoying this simple yet delicious crumble. After all, the combination of sweet apples, tart cranberries, and crunchy walnuts is irresistibly good. I served it with walnut maple ice cream which perfectly balances out the tart notes of this crumble.
So please make this crumble and enjoy it while I am having a detox week (Or a couple of days).
1 to 1,5 cup frozen cranberries, thawed and drained (You can use fresh)
1 tsp. grounds cinnamon or more, to taste
1/4 tsp. ground ginger
a good pinch of ground cardamom
1/3 to 1/2 cup golden (light yellow) sugar
1 cup walnuts, roughly chopped
6 tbsp. cold butter
2/3 cup cake and pastry flour
1 to 2 bsp.corn starch
3 to tbs. light brown sugar
a good pinch of cinnamon
1 tsp. butter (or some baking spray), for greasing
Preheat oven to 175 degrees C.(340 degrees F). Grease a 8 inch baking dish or skillet with the butter.
Combine the apples with the cranberries, 1/3 to 1/2 cup of sugar, and spices and transfer to a skillet. If the berries are too juicy, you can add 1/2 to 1 tsp. of corn starch which will absorb the excess of juices.
Sprinkle with the walnuts.
On a cutting board, chop the butter with a knife (or grate it using a grater) then add the sugar, corn starch, cinnamon, and flour and stir with your fingers until the mixture remains crumbs. If it’s too dry, add a tablespoon of butter more. If it’s a little too buttery/wet to your taste, add a little more flour.
Scatter the crumbs over the blueberries and place in the oven for about 35-45 minutes or until lightly golden and crispy (Cover with a layer of foil if the top is browning too fast).