I have done so much baking today, it’s crazy! So many Christmas presents to be made, and I’m making dinner for my family on Boxing day, so I thought I would make a wintery crumble for dessert. Apple and cranberry sounded really lovely and tart after a big meal, and I thought the pecans would give a nice crunch to the topping (I’m also obsessed with demerara sugar, so that had to go on the top!) I’m sad that I didn’t get to try anything I made today because most of them are presents – I’ll let you know what they were once I’ve given them – but I’m so excited to try this crumble, it looks so warm and inviting!
I probably won’t be posting much for the next few days as it’s nearly Christmas (!) so I thought I’d take the time to wish you all a very happy holiday filled with smiles and good food! Talk to you all very soon :D
3 medium cooking apples, peeled and cored
115g of fresh or frozen cranberries, coarsely chopped
75g of granulated sugar
Half a teaspoon of ground cinnamon
A pinch of coarse salt
50g of cold unsalted butter, cut into small pieces, plus more for greasing
80g of pecan halves, coarsely chopped
100g of plain flour
50g of old-fashioned rolled oats
3 tablespoons of packed light-brown sugar, and one tablespoon of demerara sugar
- Preheat oven to 220 degrees Celsius. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
- Butter a small glass or ceramic baking dish. Mix pecans, flour, oats and brown sugar in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.
- Spread apple mixture in prepared dish; sprinkle with topping, then sprinkle over crunchy demerara sugar. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.