0
1 cup quick or large-flake oats, not instant
1/3 cup brown sugar
1/3 cup all-purpose flour
1/3 cup whole almonds, with skins on
1/3 cup unsalted butter, at room temperature
1/2 300-g pkg fresh or frozen cranberries, about 1 1/2 cups
8 apples, preferably McIntosh or Granny Smith
1 cup brown sugar
2 tbsp all-purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup orange liqueur, optional
1 tsp vanilla
Preheat oven to 350F (180C). For topping, in a medium-size bowl, stir oats with 1/3 cup (75 mL) each sugar and flour. Coarsely chop almonds, then stir in. Using a fork or your hands, stir or work in butter until crumbly.
For filling, coarsely chop cranberries and place in a large bowl. Peel and core apples, slice into very thin wedges, then add to cranberries. Stir in 1 cup (250 mL) sugar, 2 tbsp (30 mL) flour, cinnamon and nutmeg. Toss until evenly mixed. Stir in orange liqueur and vanilla.
Divide apple mixture among 6 to 8 ovenproof coffee cups, ramekins or soufflé dishes that will each hold about 1 1/2 cups (375 mL) of mounded fruit. Mixture will sink a lot, so make sure to mound it high, then firmly press down. Generously sprinkle with topping. Place on a large, rimmed baking sheet. Bake in centre of preheated oven until apples are tender, 45 to 50 minutes. Great warm or at room temperature. Top with a scoop of vanilla ice cream or a dollop of whipped cream.
Calories 408, Protein 3.9g, Carbohydrates 74.2g, Fat 12.1g, Fibre 5.6g, Sodium 17mg.
We love these tart nutty crumbles baked in individual coffee cups. They also look and taste just as good in small baking dishes. If using coffee cups, make sure they're ovenproof before baking. Microwave-safe porcelain cups work well.