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I love crumbles. It’s a great dessert that can be really tasty without adding too much sugar. Having fresh cranberries available, I decided to create my own version. But to avoid it getting too tart or adding a lot of sweetener to balance the taste, I threw in some apples. This is the secret of this recipe. So to sum up the equation, fresh apples and fresh cranberries equal a really delicious apple and cranberry crumble!
This recipe is moderate in phosphorus. – It’s not really high, but it’s not really low either. The majority of phosphorus comes from oats. Since this is an important part of the recipe, the only way to reduce the phosphorus level would be to use less oats. But to make this recipe a success, I do not recommend it because the crust is already thin.
This recipe is moderate in potassium. – Oats and apples have a lot of potassium, but cranberries and other ingredients have less, so when mixed together, it reduces the final concentration per serving. This crumble can be considered a moderate (almost low) potassium dessert.
This recipe is moderate in proteins. – Oats is high in protein, but the total amount of oats is not sufficient to increase the protein concentration to a high level in this dessert.
This recipe is low in sodium. – All the ingredients are naturally low in sodium and as usual, no salt or salty ingredients are used to make this recipe.
How to make a good apple and cranberry crumble
Here are my tips for making a great apple and cranberry crumble :
Make a cranberry sauce first
Some of you will find that this recipe looks a lot like my cranberry sauce recipe, and you are right. This is because if you want a good filling under your crust, you need to prepare the sauce first. If you just throw the ingredients in the baking dish, add the crust, and bake it in the oven, you won’t get the best apple and cranberry crumble you can get. It won’t taste bad, I tried it. But it doesn’t really make a great crumble, it’s just cooked oats with lots of unpopped cranberries and lots of juice at the bottom of the plate. By preparing the sauce and mixing the apple right after, you get a dense and delicious filling instead.
Pop the cranberries
It is important to pop the cranberries while preparing the sauce. By doing this, you will be sure to get a good filling without the unpopped cranberries.
Let the crumble cool before serving
I know that it is tempting to attack the crumble as soon as it comes out of the oven. But if you try to serve a piece of it while it is still very hot, the crust will not hold. If you let it cool long enough, you should be able to serve it without destroying it.
Variations for the apple and cranberry crumble
Here are the variations that I suggest if you want to customize your crumble :
Use another type of oats
If you prefer, you can use rolled oats. It’s as good as quick oats. You may even need a little less butter for the crust. By doing this, your crumble crust will look more crumbly!
Replace the orange by another citrus
You can easily replace the orange with lemon, lime or even combine the two for example. You just need to provide about the same amount of juice and zest. But right after you finish the cranberry sauce, you should taste it and adjust the flavor as needed by adding more sweet ingredients. This is really important if you want to love the end result of your apple and cranberry crumble.
Replace the Maple Syrup
If you don’t have maple syrup, you can use honey. You just need to use the same quantity. The taste will be excellent with either one.
Play with the spices
In this recipe I add a little cinnamon, but you can have fun with your spices and add your own personal touch. Some like to add nutmeg and others even mix vanilla extract with their cranberry sauce. It’s up to you to customize it to your liking if you wish.
If you like this recipe, you might also like my other desserts :
Apple and Cranberry Crumble
- 1½ cup(s) quick oats
- ½ cup(s) all-purpose unbleached flour
- ½ cup(s) softened butter
- ¼ cup(s) brown sugar
- 4 apples
- 4 cups cranberries (fresh or frozen)
- ½ cup(s) water
- ¼ cup(s) pressed orange juice (juice of approximately one orange)
- ¼ cup(s) maple syrup (or liquid honey)
- 1 tbsp orange zest
- ¼ tsp ground cinnamon
- Scrape the zest from the orange then squeeze it. If you don't have at least 1/4 of orange juice, you can use juice that contains it for the missing part.
- Add all of the filling ingredients, except the cranberries, to a saucepan and mix well.
- Add the cranberries and bring to a boil over high heat.
- Once boiling, simmer over medium heat for 15 minutes. Before you finish cooking, stir the sauce with a wooden spoon to check that all the cranberries are burst. If there are intact cranberries, mash them with the spoon.
- Meanwhile, combine the flour, oats and brown sugar in a large bowl.
- Add the softened butter to the dry mixture and stir until all of the dry mixture is moistened with butter.
- Peel and dice the apples and mix them with the cranberry sauce in an 8 inch square baking dish (if you are following the basic amounts in this recipe).
- Add the crust by pressing it lightly on the filling and bake for about 45 minutes, or until the crust begins to brown.
This recipe is not evaluated by a registered dietitian and is for informational purposes only.
Hi! I am Marc-André, a kidney warrior since 2007. During all these years I have learned to cook to protect the remaining kidney function I had. Now I want to share my personal experience and help other kidney patients find useful information on foods and cook tasty recipes!