Topping Ingedients
1/2 cup .... All-purpose flour
4 tbsp ...... Sugar
4 tbsp ...... Brown sugar
3/4 tsp ..... Cinnamon
1/4 tsp ..... Nutmeg
Pinch ....... Salt
4 tbsp ...... Pecans, chopped
6 tbsp ...... Unsalted butter
1/3 cup .... Old fashioned rolled oats
Filling Ingredients
2.5 lbs ..... Granny Smith apples,
peeled and sliced
8 oz ......... Dried cranberries
1 ............. Lemon, zest only
4 tbsp ...... Light brown sugar
Sauce Ingredients
8 oz ......... Strawberries, cleaned, cut in half
2 tbsp ...... Sugar
2 tbsp ...... White wine
Macerated Fruit Ingredients
2 cups ..... Assorted berries,
cut the same size
2 tbsp ...... Sugar
4 tbsp ...... Grand Marnier liqueur
Instructions:
1. Place all the topping ingredients in a bowl and with your hands, mix thoroughly until a crumble forms (looks like coarse meal) and there are no large pieces of butter visible. Reserve.
2. Peel, core, and slice the apples into .7 cm thick pieces. Place in a large bowl, along with the cranberries and lemon zest; add the brown sugar. Gently combine.
3. Butter or spray (non-stick cooking spray) a cast iron dish or a 23 cm (9”) deep-dish pie plate.
4. Transfer the apple filling to the dish.
5. Spread the topping evenly over the apples.
6. Preheat a toaster oven to 190ºC (375ºF).
7. Place the crumble into the oven and bake for approximately 35-45 minutes or until the topping is golden brown. Remove from oven and place on a wire rack to cool for about 20 minutes before serving.
8. Place all sauce ingredients in a small saucepot and simmer over low heat until strawberries are soft.
9. Pour strawberries into a cup and blend with a hand blender until smooth.
10. Place all macerated fruit ingredients into a small bowl and macerate for 30 minutes.
11. Spoon crumble into individual serving
bowls, top with berries and spoon strawberry sauce around
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