Light crumbly crust filled with a sweet/tart mix of cranberries and apples.
¾ cup (1½ sticks) cold unsalted butter, cut into pieces
2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons sugar
1½ cups mix of chopped cranberries and diced apples
4 tablespoons sugar
4 tablespoons apple juice
1 teaspoon grated lemon or orange zest
No nutrition information available
Preheat oven to 375 degrees. Greased and flour 8 inch baking pan with removable bottom.
Chop cranberries, dice apples and toss in bowl with apple juice, zest and 4 tablespoons of sugar. Set aside.
In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal.
Divide dough and press half into bottom of baking pan. Make crumbles of remaining dough and set aside.
Cover dough in pan with cranberry and apple mixture and sprinkle the remaining dough crumbles over the top.
Bake for 45-50 minutes, cool on rack. Remove from pan and place on serving plate.