Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Apple-Cranberry-Currant Crumble
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Serves
10
1/4 cup brandy
1/4 cup currants
1-1/2 cups cranberries
1-1/4 cups sugar
6 Tbsp + 1 cup all-purpose flour
1 Tbsp grated orange peel
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
6 cups Granny Smith apples, sliced
2/3 cup brown sugar, firmly packed
1/2 cup butter, cut into chunks
Method/Steps
1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.
2. In a large bowl, mix sugar, 6 Tbsp flour, orange peel, cinnamon, nutmeg and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries and apples to sugar mixture and mix well. Taste and add more sugar if desired. pour filling into unbaked 10-inch pie pastry. Drizzle evenly with reserved brandy.
3. In another bowl, mix 1 cup flour and brown sugar. Add butter and cut in with a pastry blender. Sprinkle topping evenly over filling.
4. Bake on the bottom rack of a 375°F oven until juices bubble around edges and through topping, about 55 minutes. If pie browns too quickly, cover loosely with foil. Cool pie before slicing.