So I got a new camera and wanted to post my first attempts at taking photos of my baking projects. This is a recipe that I’ve had for a very long time. I think I was about 10 or 11 when I wrote the recipe on this card (circa 1975). My handwriting has definitely changed a bit (note the spelling error, oops). The recipe says 6 servings, but I think it’s more like 12.
I changed it just a little. I used only 1/2 cup of brown sugar, 1 stick of butter and added some pumpkin pie spice.
Pretty cranberries. Perfect for the holidays!
This is the part where I decided to sprinkle a little bit of Pumpkin Pie Spice on top. Who says it’s just for pumpkin, right? I also decided to try half of the recipe in a pie crust and the other half in a casserole.
Here are the ingredients for the crumble topping.
Using this pastry blender makes it easier to cut in the butter. I like to use cold butter, not softened.
Crumble topping before baking.
And here’s the pie after it came out of the oven. This is yummy with ice cream or cool whip on top. I think I like the pie version best! What do you think of the photos? I have some practicing to do, but not bad for the first try.
Apple Cranberry Crunch Casserole (or Pie)
- 2 cups cranberries
- 3 cups apples such as Granny Smith (peeled, cored & sliced)
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup packed light brown sugar
- 1 cup quick cooking rolled oats
- 1/2 cup flour
- 1/2 cup unsalted butter cold, cut into cubes
- 2 prepared pie crusts if making recipe as pie
- Vanilla ice cream to serve on the side if desired
- Preheat oven to 325°F. Combine first 6 ingredients and turn into a 13" X 9" baking dish (or divide equally into the 2 pie crust s if making the recipe as pie).
- Combine brown sugar, oats and flour; cut in butter. Spoon over the cranberry mixture (either over the casserole or the pies). Bake for 1 hour. Serve warm, topped with ice cream, if desired.