CRANBERRY-APPLE CRUMB PIE
Add vibrant color to the table with Cranberry-Apple Crumb Pie. Baked in a pastry pie crust, Cranberry-Apple Crumb Pie is topped with a crumbly streusel.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Mix 1-1/4 cups of the flour and the salt in small bowl; cut in 1/2 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture sticks together; shape into ball. Place on lightly floured surface; roll out to 10-inch circle. Place in 9-inch pie plate; flute edge.
- Mix pie filling and cranberries; spoon into crust. Combine remaining 1/2 cup flour, the sugar, cinnamon and walnuts in medium bowl. Cut in remaining 1/4 cup butter; sprinkle over filling.
- Bake 25 to 35 min. or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
APPLE CRANBERRY CRUMBLE
When I first took this fruity dessert to my family's Thanksgiving dinner, it quickly became a tradition. We enjoy it for breakfast, lunch, dinner and snack time! -Teri Roberts, Hilliard, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.
Nutrition Facts : Calories 456 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 166mg sodium, Carbohydrate 78g carbohydrate (61g sugars, Fiber 4g fiber), Protein 3g protein.
APPLE-CRANBERRY CRUMBLE
Original recipe is a twist on my Mom's version. Fast and easy dessert, great for fall season when apples are freshest and the cranberries come in. I have made it without the apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanks-Mas season. Loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve plain or topped with ice cream, whipped cream, or a drizzle of heavy cream.
Provided by Jessica Leslie
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
- Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
- Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
- Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 148.6 mg, Sugar 33.6 g
APPLE CRANBERRY PIE
Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly.
- Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes.
- Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days.
- To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
- Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan.
- Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
- Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
MOM'S CRANBERRY APPLE PIE
This is a modified apple pie recipe my mother has had for years. I prefer a combination of Braeburn, Fuji, and McIntosh apples.
Provided by SaraSunshine
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
- Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 51.9 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 4.4 g, Protein 3.1 g, SaturatedFat 5.6 g, Sodium 255.4 mg, Sugar 26.3 g
APPLE-CRANBERRY CRUMB BARS
Transform yellow cake mix into scrumptious Apple-Cranberry Crumb Bars and add chopped Gala apples and fresh or frozen cranberries. These tasty crumb-topped bars are the perfect autumn treat. Make Apple-Cranberry Crumb Bars for your next celebration!
Provided by My Food and Family
Categories Dairy
Time 3h10m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix, 1 egg and cinnamon; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until blended. Add remaining egg; mix well. Spread over crust; top with fruit. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer.
- Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.7296 g, Sugar 0 g, Protein 2 g
APPLE CRANBERRY CRUMBLE
With the perfect balance of sweet and tart, soft and crisp, this Apple Cranberry Crumble is a must-try fall dessert that's as easy as it is delicious.
Provided by Aimee Shugarman
Categories Desserts
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, using a large spoon or rubber spatula, combine the melted butter, apples, cranberries, sugar, flour, and cinnamon. Stir until well mixed and fruit is covered with mixture.
- Pour the entire fruit mixture into a pie plate, spreading evenly.
- In a medium bowl, combine flour, brown sugar, salt, melted butter, and sugar, stirring with a spatula or fork to fluff the crumble mixture. Sprinkle over the filling, covering as much as possible.
- Bake at 350 degrees for 30-35 minutes, until the top crumble is a light golden brown.
Nutrition Facts : Calories 242 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EASY CRANBERRY APPLE CRUMBLE
This Cranberry Apple Crisp is such asn easy Fall or Winter dessert, perfect for the holidays. Serve warm with a scoop of vanilla ice cream.
Provided by Kate
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Peel apples and slice into ½-inch slices.
- Combine apple slices, cranberries, sugar, cinnamon, and lemon juice in a bowl.
- Lightly butter a 1.5 quart baking dish (8x8-inch square pan). Add apple and cranberry mixture to dish.
- In a separate bowl, blend softened butter with flour and brown sugar using a fork, until mixture is crumbly.
- Sprinkle mixture evenly over the dish. Bake for 50-60 minutes, or until topping is golden brown. Allow to cool for a few minutes, and serve warm with vanilla ice cream.
Nutrition Facts : Calories 234 kcal, Carbohydrate 59 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 8 mg, Fiber 4 g, Sugar 45 g, ServingSize 1 serving
APPLE-CRANBERRY CRISP PIE
Crunchy topping makes it a crisp; refrigerated pie crust makes it easy.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, mix granulated sugar, 2 tablespoons flour, the cinnamon and salt. Stir in apples and cranberries to coat. Spoon into crust-lined pan.
- In small bowl, mix topping ingredients with fork or pastry blender until crumbly. Sprinkle over filling.
- Bake 35 to 45 minutes or until apples are tender and topping is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 37 g
THE SIMPLEST CRANBERRY-APPLE CRUMB PIE
Make and share this The Simplest Cranberry-Apple Crumb Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the cranberries and apples in a large mixing bowl; stir to combine.
- Stir in the sugar, lemon juice, and flour; set aside for 10 minutes.
- Scrape the filling into the chilled pie crust; smooth the top with your hands.
- Place pie on the center rack of a 400° oven; bake for 30 minutes.
- While the pie is baking, make the topping--in a bowl, combine the flour, sugar, and cinnamon; add in the butter and rub it into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
- Take the pie out of the oven and lower oven temperature to 375°.
- Sprinkle the crumb topping over the filling and press gently to compact.
- Return pie to oven--rotate pie so that the part that faced the back of the oven now faces the front (put a foil-lined baking sheet onto the rack below to catch any spills).
- Bake for 25-30 minutes or until the topping is golden brown and the juices bubble thickly aroung the edge.
- Put pie on a wire rack to cool for at least 1 hour before serving.
Nutrition Facts : Calories 573.8, Fat 18.2, SaturatedFat 7.4, Cholesterol 20.3, Sodium 159.1, Carbohydrate 98.3, Fiber 5.4, Sugar 47.7, Protein 6.5
DUTCH CRANBERRY-APPLE PIE
Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat., On a floured surface, roll out dough to fit a 9-in. pie plate; transfer to plate. Trim crust to 1/2 in. beyond rim of plate; flute edges. Fill with apple mixture and dot with butter., For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.
Nutrition Facts : Calories 427 calories, Fat 17g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 163mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.
CRANBERRY-APPLE CRUMBLE PIE
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a nine-inch pie pan with the pastry, line the pastry with a sheet of foil and weight it with pastry weights or dry beans. Bake for about eight minutes. Remove the foil and the weights and bake another five minutes or so, until the pastry begins to color.
- Combine the apple pieces and the cranberries in a bowl. Add one-fourth cup of the oat bran, two-thirds cup of the sugar and one-half teaspoon of the cinnamon and toss. Dot with two tablespoons of the butter and toss again. Spread in the prepared pie pan.
- Combine the remaining oat bran, sugar, pecans and cinnamon and mash in remaining four tablespoons of butter with a fork until mixture is crumbly. Sprinkle over the fruit.
- Bake for about 30 minutes, until the top has browned and the filling is bubbling. Allow to cool until just warm, then serve with whipped cream or ice cream on the side.
CRANBERRY-APPLE CRUMBLE PIE
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Bake Thanksgiving Cranberry Apple Fall Cinnamon Butter Gourmet
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make pastry:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make crumble topping:
- Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
- Make fruit filling:
- Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
- Assemble pie:
- Preheat oven to 425°F with rack in lower third.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
- Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
APPLE-CRANBERRY CRUMB PIE
Categories Fruit Dessert Bake Thanksgiving Vegetarian Cranberry Apple Oat Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Make topping:
- Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
- Make filling:
- Place baking sheet in oven and preheat to 350°F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
- Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.
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APPLE CRANBERRY CRUMB PIE - BAKE OR BREAK
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Servings 8Estimated Reading Time 6 minsCategory Apple PiesTotal Time 2 hrs
- Mix the flours and salt in a large bowl. Chop the butter into 1/2-inch chunks and add to the flour mixture. Pinch or cut the butter into the flour using your fingers or a pastry cutter, breaking it into pieces about the size of large peas. If using your hands, work quickly to keep the butter from melting.
- Pour the water into the flour mixture. Mix dough with your hands or about 10 to 15 turns of a wooden spoon, until it just starts to come together. The dough will be very tough and should remain in a few large chunks.
- Place the dough on a lightly floured surface and push the chunks together. Knead 4 to 5 times, just until it holds together. Flatten the dough into a disk about 1 inch think. Wrap tightly in parchment paper and let rest in the refrigerator for at least 1 hour.
APPLE CRANBERRY CRUMB PIE - ERREN'S KITCHEN
From errenskitchen.com
5/5 (14)Total Time 1 hr 30 minsCategory DessertCalories 284 per serving
- Preheat oven to 375F. Let the pie crust stand at room temperature according to package directions. Unroll pie crust into a 9-inch pie plate. Place into the plate without stretching it. Crimp the edges. Place in the fridge while you prepare the filling and topping.
- After slicing the apples, coat in the fresh-squeezed orange juice. Mix in the cranberries and orange zest, followed by the melted butter. Set aside.
- Place all of the ingredients into a food processor and mix until it resembles large breadcrumbs (see photo in post).
THANKSGIVING APPLE CRANBERRY PIE WITH OAT CRUMBLE
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From alwayseatdessert.com
Servings 8Total Time 1 hr 25 minsCategory Dessert
- Prepare the pie crust dough in advance. The dough will need to be refrigerated for at least 2 hours. You can make the dough up to 3 days ahead and keep it refrigerated (wrapped tightly with plastic wrap) until you're ready to bake your pie.
- Remove the disk of pie crust dough from the fridge and place on a cooling rack. Allow the dough to sit for 10 to 15 minutes while you prepare the apple cranberry filling so that the dough comes to a cool room temperature. (The dough should still be slightly firm, but not so cold and firm that it cracks significantly when rolled. If the dough feels soft or mushy when held or pressed with your thumb, it has become too warm and will need to be re-chilled before it can be rolled out.)
- Make the pie filling. Core the apples, peel them using a vegetable peeler or a small, sharp knife, and slice each apple into 16 wedges. Place the apples in a large bowl and add cranberries, sugar, flour, cinnamon, salt, ginger, and lemon juice. Stir until the fruit is well coated. Set aside.
- Generously sprinkle flour on a pastry cloth or clean counter and onto your rolling pin so that the dough won't stick when rolled. Place the disk of dough onto the floured surface and roll the dough into a circle that's 1/4 inch thick. (While rolling, be sure to alternate directions and roll your rolling pin beyond the edges of the dough to ensure an even thickness throughout. The circle should be a few inches larger than the diameter of your pie plate.)
APPLE CRANBERRY CRISP - JULIE'S EATS & TREATS
From julieseatsandtreats.com
4.8/5 (29)Total Time 1 hrCategory DessertCalories 356 per serving
- Preheat oven to 375 degrees and grease an 8.5x11 baking dish (or a baking dish that holds 2 quarts).
- In a large bowl, combine chopped apples, cranberries, granulated sugar, vanilla extract and lemon juice. Stir to combine. Allow to sit for 5 minutes.
- In a separate bowl, mix oats, brown sugar, flour, and cinnamon together. With a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs.
- Pour fruit mixture into casserole dish in an even layer. Spread the crumble even over the top of the crisp.
APPLE CRANBERRY CRUMB PIE | BAKED BY RACHEL
From bakedbyrachel.com
Reviews 12Category DessertServings 8Total Time 1 hr 30 mins
- Combine first 4 dough ingredients in the bowl of a food processor. Pulse until small pea size balls form. Add ice water, blending until mixture holds together forming a smooth ball of dough. Transfer to a silicone work mat, or floured work station. Lightly cover with plastic wrap, roll out to 1" or more beyond the size of your pie plate. Carefully transfer to pie plate, flute or crimp edges as desired.
- Prepare your filling by peeling, coring and slicing apples into thin pieces. Add to a large bowl with cranberries and remaining dry filling ingredients. Toss to coat. Add to prepared pie dish.
- In a medium bowl add topping ingredients, work with a pastry blender until mixture is crumbly. Spoon mixture over entire pie.
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4.7/5 (102)Total Time 5 hrs 35 minsEstimated Reading Time 9 minsCalories 411 per serving
- Preheat oven to 375 degrees F. Place an oven rack in the middle or lower middle position of the oven. Line a large baking sheet with foil and set aside.
- In a large bowl, toss the sliced apples with the lemon juice, almond extract and salt. Add the cranberries and toss to combine.
- In a 10- or 12-inch skillet or small saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly until smooth and well-combined. Add the water, granulated sugar and brown sugar and cook at a simmer, whisking or stirring constantly, for 1-2 minutes.
- Immediately pour the mixture over the apples and cranberries. Toss to combine. The sauce mixture may clump up a bit but it will thin out the more it is stirred together (or the longer it sits). It doesn't have to be perfect.
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