Mix all the ingredients of the filling, except apples, in a saucepan.
Bring the mixture to boil over high heat and simmer over medium heat for 15 minutes.While cooking, stir the mixture frequently with a wooden spoon. Use the same spoon to also squeeze and burst the cranberries on the walls of the saucepan from time to time to make sure that all the cranberries burst during simmering.
Meanwhile, mix all the topping ingredients together in a bowl and preheat the oven to 350°F (175°C).
Once the sauce is ready, combine it with the apple dice in an 8"x 8'' square baking dish and distribute the filling evenly.
Then spread the topping mix evenly over the entire surface of the filling.
Bake for 30 minutes. Let cool a little before serving.
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NOTES
Note 1 - InspirationThe crust is inspired by an excellent recipe available in the book Santé rénale – 21 jours de menus written by Roxanne Papineau, RD.
NUTRITION FACTS
Nutrition Facts
Apple and Cranberry Crumble
Serving Size
1 serving
Amount per Serving
Calories
232
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
5
mg
0
%
Potassium
242
mg
7
%
Carbohydrates
42
g
Fiber
6
g
25
%
Sugar
18
g
20
%
Protein
4
g
Vitamin C
13
mg
16
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
Phosphorus
116
mg
12
%
*5% or less is a little, 15% or more is a lot
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.