Breakfast Cranberry-Apple Crumble

This sweet fruit casserole, topped with a crunchy oat and nut topper, can be served at breakfast or for dessert.

Recipe from Midwest Living
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  • 4 cups unpeeled, chopped cooking apples
  • 2 cups cranberries
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 single-serving envelopes instant oatmeal with spice
  • 3/4 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, melted
  • Cranberries (optional)
  • Pecan pieces (optional)
In a 12x7-1/2x2-inch (2-quart rectangular) baking dish, combine apples and the 2 cups cranberries. Mix granulated sugar and the 2 tablespoons flour; toss with fruit.
In bowl, combine oatmeal, the 3/4 cup pecans, the 1/2 cup flour, and the brown sugar. Stir in butter. Spoon over fruit mixture in casserole.
Bake, uncovered, in a 350 degree F oven for 45 minutes. Garnish with additional cranberries and additional pecans, if you like. Serve at breakfast, topped with cream or over vanilla ice cream. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 464, Fat, total (g) 20, chol. (mg) 32, sat. fat (g) 7, carb. (g) 71, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 5, sugar (g) 52, pro. (g) 4, vit. A (IU) 826, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 56, sodium (mg) 186, Potassium (mg) 232, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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