Apple Cranberry Crumble

A cozy farmhouse dessert with a hint of citrus and spice.

Ingredients

Original recipe (1X) yields 10 servings

•  2 large PNW apples (or your favorite tart-sweet variety), cut into 1-inch pieces

• 1 (12-ounce) package fresh cranberries

• ½ cup golden raisins (for a honeyed flavor)

• ¼ cup chopped walnuts (or pecans for a softer crunch)

• Zest of 1 small orange (adds brightness!)

• 1 ¼ cups white sugar, divided

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground ginger (optional, for warmth)

• 1 cup all-purpose flour

• ¼ cup butter, melted

• 1 large farm-fresh egg

• 1 teaspoon baking powder

• ¼ teaspoon salt

• (Optional: a drizzle of local honey or maple syrup just before serving)

Directions

1. Preheat oven to 375°F (190°C). Butter a 9x9-inch glass baking dish.

2. Toss together apples, cranberries, raisins, walnuts, orange zest, ¼ cup sugar, cinnamon, and ginger in the dish.

3. In a bowl, mix remaining 1 cup sugar, flour, butter, egg, baking powder, and salt until the texture is crumbly but moist.

4. Sprinkle or spread the mixture over the fruit — don’t worry if it’s rustic and uneven; that’s part of the charm!

5. Bake for about 45–50 minutes, until the topping is golden brown and the filling is bubbling at the edges.

6. Cool for 5–10 minutes, then drizzle lightly with honey or maple syrup for that farmhouse finish.

Farmhouse

Serving Tip:

Serve warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream sprinkled with cinnamon sugar. Perfect with a mug of hot cider or coffee on a chilly Whidbey afternoon.