Breakfast Cranberry-Apple Crumble
Recipe from Midwest Living

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

Breakfast Cranberry-Apple Crumble

by 1  person

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  • 4   cups 
    unpeeled, chopped cooking apples
  • 2   cups 
  • 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, Monosaturated 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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