Description
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.
Ingredients
- 1 (12 ounce) package fresh cranberries
- 2 apples, or more to taste, cut into 1-inch pieces
- ½ cup raisins
- ¼ cup walnuts
- 1 ¼ cups white sugar, divided
- ground cinnamon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×9-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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 10