Cranberry Apple and Red Blend Crumble
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 4-6 servings
Equipment: One 9-inch pie dish, greased
1 1/4 pounds cranberries
8 ounces unsweetened applesauce
1 Granny Smith apple, peeled, cored and diced
The juice (and zest) from 1 large lemon
1 1/4 cups sugar
1 bottle of Woodbridge by Robert Mondavi Red Blend
1 1/2 cups unseasoned breadcrumbs
1 stick unsalted butter, melted
1 teaspoon kosher salt
1 1/4 cups dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Preheat the oven to 350F.
Reduce the red wine: In a medium pot, reduce the Woodbridge by Robert Mondavi Red Blend over medium heat until there is 1/2 cup total liquid, 20-25 minutes. Cool.
Make the fruit filling: In a medium bowl, combine the cranberries, applesauce, reduced Woodbridge by Robert Mondavi Red Blend, diced apple, lemon juice and zest, and sugar.
Make topping 1: In a separate bowl, mix together the butter and breadcrumbs. Season with the salt. Set aside.
Make topping 2: In a third bowl, combine the brown sugar, cinnamon and allspice.
Assemble and cook the crumble: Grease the baking dish with the remaining butter. Layer the bottom with about 1/3 of the breadcrumbs. Top it with about 1/3 of the cranberries. Top with about 1/3 of the brown sugar and spice mix. Repeat these layers two more times. Cover the dish tightly with aluminum foil and place in the center of the oven. Bake until the cranberries and topping are tender when pierced with the tip of a knife, 15-20 minutes. Remove foil, raise oven temperature to 425F and brown the top, 5-8 minutes. Cool slightly.
Recipe tips & hacks:
Want a sweeter, easier filling? Use half fresh cranberries and half chunky cranberry sauce with the apples and sugar.
Use a premade pie shell and simply make the filling. Bake and serve for a fun holiday pie!