The best delicious Apple-cranberry Crumb Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apple-cranberry Crumb Tart recipe today!
Hello my friends, this Apple-cranberry Crumb Tart recipe will not disappoint, I promise! Made with simple ingredients, our Apple-cranberry Crumb Tart is amazingly delicious, and addictive, everyone will be asking for more Apple-cranberry Crumb Tart.
What Makes This Apple-cranberry Crumb Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apple-cranberry Crumb Tart.
Ready to make this Apple-cranberry Crumb Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 1/2 c Unbleached flour
1 pn Salt
1 1/2 tb Brown sugar
6 tb Butter; chilled
3 tb Cold water
APPLE FILLING
4 md Tart apples
Such as Granny Smith
Peeled and sliced 1/4-inch
-thick
3/4 c Fresh cranberries; rinsed
3 tb Unbleached flour
2/3 c Granulated sugar
1/2 ts Ground cinnamon
CRUMB TOPPING
1/2 c Rolled oats
6 tb Unbleached flour
1/3 c Packed light brown sugar
3 tb Butter; melted
10 SERVINGS LACTO
A delectable variation on apple pie, this tart also can be made with
pears or peaches. Whatever fruit you use, it’s sure to become a
holiday favorite. The oatmeal in the crumb topping gives the dessert
extra crunch.
Crust: In food processor, combine flour, salt and brown sugar.
Process for 30 seconds. With machine running, add butter through feed
tube, then water and continue processing until dough forms a ball,
about 20 seconds. Wrap dough in plastic and chill for at least 30
minutes.
Preheat oven to 375 degrees.
Using your fingers, press dough into bottom and sides of 10-inch tart
pan with removable bottom. Cover and refrigerate until ready to use.
Filling: In large bowl, toss apples and cranberries with flour. Stir
in sugar and cinnamon. Spoon filling into pastry shell.
Topping: In medium bowl, combine oats, flour and brown sugar. Add
butter; crumble mixture with fingers. Sprinkle topping mixture over
apples.
Bake until topping is golden and apples are tender, about 40 minutes.
Transfer to wire rack to cool. Remove side of pan, slice into wedges
and serve.
PER WEDGE: 190 CAL.; 1G PROT.; 10 G TOTAL FAT (4G SAT. FAT); 23G
CARB.; 10MG CHOL.; 147MG SOD.; 2G FIBER
Yields
10 servings
Leave a Reply