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Categories:
apples fresh cranberries white sugar kosher salt tapioca flour brown sugar ground cinnamon salt unsalted butter
Viewed: 37 - Published at: 9 months agoIngredients
- 6 apples, peeled, cored and chopped
- 1 (12 ounce) package fresh cranberries, roughly chopped
- 1 12 cups white sugar
- 12 teaspoon kosher salt or 14 teaspoon table salt
- 13 cup quick-cooking tapioca
- 1 12 cups all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 12 teaspoon salt
- 23 cup unsalted butter
Method
- In a large bowl, combine apples, cranberries, sugar and salt.
- Cover with plastic wrap and set aside for about 20 minutes.
- Mix in tapioca, and set aside for another 15 to 20 minutes, until tapioca has absorbed fruit juice.
- Spread mixture into a large casserole dish.
- In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter.
- Work mixture with fingertips until crumbly.
- Spread mixture over the apple-cranberry filling.
- Place the dish on a cookie sheet to catch drips (line sheet with foil or parchment to make clean up easier).
- Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.
- Serve with vanilla ice cream or lightly-sweetened whipped cream.
