| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Dessert, Fruits |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Cooking apples |
| 1/4 |
c |
Raw sugar |
| 1 1/2 |
c |
Fresh cranberries |
|
|
Crumble |
| 1/3 |
c |
Butter or margarine |
| 1/2 |
c |
Sunflower seeds |
| 1/4 |
c |
Raw cane or demerara sugar |
| 1 1/4 |
c |
Whole-wheat flour |
| 1 |
c |
Oatmeal |
INSTRUCTIONS
* Serve hot with natural yogurt or serve cold with ice cream
1. Peel, core and dice the apples. Measure about 4 3/4 cups.
2. Cook in a saucepan with the sugar and about 2 tbs water until slightly
softened.
3. Add the cranberies and cook for a further minute. Remove from heat.
4. Melt butter or margarine and add the sunflower seeds. Fry gently for a
few minutes.
5. Meanwhile, mix together the other ingredients in a large bowl, rubbing
in the sugar if lumpy.
6. Pour in the butter and sunflower seeds and combine to form a loose
mixture.
7. Place the fruit in a large, shallow ovenproof dish and sprinkle the
crisp topping over.
8. Cook at 350°F for about 40 minutes or until the top is golden and
crisp.
Time: Preparation takes about 20 minutes; cooking takes about 50 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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