 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
A toasted almond streusel topping makes this fruity dessert extra delicious. It's great for the holidays.Billie Moss, Walnut Creek, California Ingredients:
1 cup orange juice |
1 cup sugar, divided |
4 teaspoons grated orange peel |
1 package (12 ounces) fresh or frozen cranberries, thawed |
2 tablespoons butter |
2 tablespoons maple syrup |
2 tablespoons honey |
5 medium tart apples, peeled and cut into 1/2-inch slices |
2 tablespoons quick-cooking tapioca |
topping: |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup packed brown sugar |
1-1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 cup cold butter, cubed |
3 tablespoons almond paste |
1 cup slivered almonds, toasted |
Directions:
1. In a saucepan, combine orange juice, 3/4 cup sugar and orange peel; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Add cranberries; simmer, uncovered, for 8-10 minutes or until berries begin to pop. Remove from heat. Melt butter in a large saucepan. Stir in syrup, honey and remaining sugar. Add apples; cook over medium heat for 5 minutes. Remove from heat; stir in cranberry mixture. Sprinkle with tapioca; mix gently. Let stand 15 minutes. Transfer to a greased 13-in. x 9-in. baking dish.
2. For topping, combine the flour, brown sugar, cinnamon and nutmeg in a bowl; cut in butter and almond paste until mixture resembles coarse crumbs. Sprinkle crumb mixture and almonds over cranberry mixture (dish will be full). Bake at 400° for 15-20 minutes or until bubbly around the edges. Yield: 12-15 servings.
|
|