Warm Apple and Cranberry Almond Crumble from Le French Oven cookbook is an incredibly delicious dessert that would be perfect for family get togethers and any holiday meal!
So I'm still on the holiday dessert train, but I'm guess y'all don't mind! This delectable dessert comes from the Le French Oven by Hillary Davis and I'm partnering up with a few of my beloved Virtual Potluck partners to celebrate this beautiful cookbook!
The addition of the cranberries are a suggested addition for the holidays and I loved the tart burst of flavor that they added to this sweet crumble. With or without the cranberries this dessert is one of the best apple desserts I've ever made.
The almond crumble uses almond paste and the flavor it adds is amazing. If your local market doesn't carry almond paste, I found it on Amazon.
I love apple desserts for any time of year and my Easy Apple Cobbler is also a must-try. You just can't go wrong with a warm apple dessert topped with vanilla ice cream!
We always include a Pecan Pie for our Thanksgiving and holiday gatherings. This recipe uses brown sugar in place of corn syrup for the best ever pecan pie.
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For Almond Crumble Topping
- 1 ½ cups all purpose flour
- ½ cup plus 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 (7- ounce) box almond paste, coarsely grated or broken into crumbs
- 2 sticks butter, chilled
For the Filling
- 2 lemons, zested and juiced
- 12 Granny Smith apples, peeled, cored and sliced into ⅛- inch pieces
- 1-2 cups fresh cranberries *optional
- 2 teaspoons vanilla extract
- ½ cup sugar
- ½ cup light brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 4 tablespoons butter
- Preheat oven to 350 degrees and butter the bottom of the French oven.
- Fill a large bowl with water. Pour half of the lemon juice into the water and place the apples into the bowl to keep them from browning.
- In a large bowl, mix together the flour, brown sugar, cinnamon, salt and almond paste. Slice in the butter and, using the pastry cutter or using your fingers, work the flour mixture until it looks like crumbs.
- Ina small bowl, combine the remaining lemon juice and vanilla.
- In another bowl, mix together the flour, sugar, brown sugar, cinnamon and nutmeg.
- Remove the apples from the bowl of water and pat very dry. Wipe out the bowl they were in, toss the apples back in the bowl, pour in the lemon juice and vanilla mixture and toss well to coat.
- Sprinkle the flour and sugar mixture over the apples, toss to coat, then pour the apples into the French oven. Sprinkle the topping all over the top of the apples then slice small pieces of the butter over the top.
- Place the French oven on the baking sheet and bake 1 hour, until it is bubbling and golden brown.