"It is a new twist on a Classic Cranberry Apple Crumble," says Joanie Swords, owner of Harper and Madison. "It is a bit healthier, as I have eliminated the bottom crust and instead of the sugary buttery streusel topping, I have used phyllo dough brushed with a combination of honey and butter. Cranberries and Apples are one of my favorite combinations for an Autumn dessert."
Cranberry Apple Crunch
Filling:
1 1/2 cups granulated sugar
1/2 cup honey
1/2 t. cinnamon
1/4 t. salt
Zest of one orange
6 Granny Smith Apples, peeled and sliced into 1/4 inch slices
18 Oz Fresh or Frozen Cranberries (about 4 cups)
Preheat oven to 375. In a heavy saucepan, combine apples, cranberries and sugar. Cook over medium heat until apples are soft and the cranberries burst easily when pushed against the side of the pan. Remove from heat and pour into a baking dish of your choice. An 11-inch tart pan, an 8x8-inch baking dish or a large, deep pie pan all work equally well. Drizzle honey over the mixture and sprinkle with the cinnamon, salt and orange zest.
Topping:
6 Sheets Phyllo Dough
4 T. unsalted butter
1 T. honey
1/4 t. cinnamon
Melt together butter, honey and cinnamon. Working with one sheet of phyllo at a time, and keeping the others covered with plastic wrap, brush very lightly with butter mixture. Lay a second sheet over the first and brush with butter mixture. Repeat with one more sheet. Tear phyllo crosswise into 4 pieces and loosely crumple (as you would a tissue) and place on top of half of the dish. Repeat the process for the other half. Sprinkle with sugar (optional) and bake just until phyllo is golden brown. Serve warm or cold.