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Enjoy Cranberries Before Thanksgiving
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Fresh Cranberries
Although Thanksgiving is only a few weeks away, you don’t have to wait for the cranberry sauce to enjoy this nutritious and delicious berry. Cooking with cranberries can sometimes seem like an overwhelming task, seeing as bitterness and acidity aren’t always appetizing qualities. On the other hand, you want to balance the acid with sugar, but is all that sugar necessary?! Fortunately, it’s not! Combined with the natural sweetness of ingredients such as pears and apples (as well as a relatively small amount of sugar), this Fall Fruit Crumble will turn the once dreadful feat of baking with cranberries into a very pleasant dessert. And since cranberries are not only full of anti-oxidants, but high in fiber and vitamin C as well, this is a treat that won’t leave you feeling guilty.
Fall Fruit Crumble
2 cups fresh or thawed frozen cranberries
2 firm-ripe pears such as Bartlett, peeled and cut into ½ inch pieces
2 apples such as Gala, peeled and cut into ½ inch pieces
1 cup sugar, divided
1 ½ tablespoons cornstarch
¾ teaspoon pure vanilla extract
1 cup old-fashioned oats
½ cup all-purpose flour
¼ teaspoon salt
1 stick unsalted butter, softened
Preheat oven to 425 F with rack in middle. Stir together fruits, ½ cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish. Stir together oats, flour, salt, and remaining ½ cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.
Recipe courtesy of Gourmet Magazine.
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