A perk of being a food content creator is receiving press copies of new cookbooks to preview, which in turn allows me to share them with you. Yay! This APPLE CRANBERRY CRUMBLE recipe is from beloved TV chef Lidia Matticchio Bastianich and Tanya Bastianich Manuali’s recently published cookbook Lidia’s a Pot, a Pan, and a Bowl, featuring some of Lidia’s “absolute favourites, streamlined to be as straightforward to cook as possible, using a minimal number of pots and pans, without sacrificing any flavour”. As someone who abhors doing dishes, hello I was sold immediately. I was also sold immediately on half a dozen recipes to try asap, including this APPLE CRANBERRY CRUMBLE, the perfect flavour combo to welcome Autumn. And the perfect dessert for the holiday season. I made it for Canadian Thanksgiving myself and it was chef’s kiss. You’ll love the bright tartness of the cranberries with the softened sweet apples, and the crunchy fragrant almond-flecked crumble. You’ll also love the ease of this recipe! I served it with a scoop of vanilla ice cream (a must!) and a dusting of cinnamon on top.
I’m so grateful to be granted permission to share the full recipe for this APPLE CRANBERRY CRUMBLE with you all here. Pssssst…there’s also a Capellini with Spicy Tomato Crab Sauce recipe that is to die for but you’ll have to grab a copy of the book for that as my powers do have their limits 🫣
Let me know if you make this recipe. Tag me on Instagram so I can see!
Eat well + be well, S
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Apple Cranberry Crumble
Excerpted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 Tutti a Tavola, LLC. Photography by Armando Rafael. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
ACTIVE PREPARATION 20 MIN / TOTAL TIME 1H 15 MIN / SERVINGS 6-8
INGREDIENTS
For the Filling:
2 tbsp (28g) unsalted butter, cold, cut into pieces, plus 1 tablespoon (14g) softened, for the skillet
3 lbs cooking apples, such as Golden Delicious, peeled and cut into chunks
2 cups fresh cranberries
1/2 cup granulated sugar
2 tbsp all-purpose flour
Kosher salt
1tbsp (15 ml) freshly squeezed lemon juice
For the Topping:
3/4 cup all-purpose flour
3/4 cup chopped almonds (I prefer using sliced almonds to avoid the need to chop)
3/4 cup rolled oats (old-fashioned, not instant)
3/4 cup packed light-brown sugar
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
Kosher salt
1 stick (112g) unsalted butter, slightly softened
METHOD
Preheat the oven to 350 f degrees. Butter a large cast-iron skillet.
Combine the apples, cranberries, granulated sugar, flour, 1/4 teaspoon salt, and lemon juice in a large bowl, and toss well. Transfer to the skillet. Dot the top with the cold butter pieces.
Wipe out the bowl, and make the topping. Add the flour, almonds, oats, brown sugar, ginger, nutmeg, and 1/4 teaspoon salt to the bowl. Toss to combine. Cut the butter into five or six pieces. Work the butter in with your fingers until the topping is evenly moistened. Squeeze clumps of the topping in your palm, a few tablespoons at a time,and scatter them over the fruit.
Bake until the crumble topping is golden and crisp and the fruit juices are bubbly, 40 to 50 minutes. Cool on a rack, and serve warm or at room temperature.
I served it nice and toasty with a scoop of vanilla ice cream (a must!) and a dusting of cinnamon on top. Enjoy!
