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Apple Cranberry Crumb Blondies
1 reviews >
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1/2 cup (1 stick) unsalted butter at room temperature, plus more for the roaster
- 1 3/4 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups peeled and diced Granny Smith apples (about 2 large apples)
- 1/2 cup dried or fresh cranberries
To make the crumb topping, in a small bowl, whisk together flour, oats, brown sugar, cinnamon and salt. Using a pastry cutter or your fingers, work the butter into the mixture until medium crumbs form. With your hands, mix in the cranberries. Place in the refrigerator to chill.
In the bowl of an electric mixer, beat the butter until it is light and creamy. Add the brown sugar and mix until fully incorporated. Add the eggs, one at a time. Add the vanilla and mix well.
In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. Add the flour mixture to the wet ingredients and mix until just combined. Stir in apples and cranberries.
Pour the batter into the roaster and spread with a spatula. Sprinkle the crumb topping evenly on top and press with your hands.
Place the roaster onto the center rack of the oven and bake 35 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center comes out nearly clean. Let cool completely on a wire rack before slicing and serving.
REVIEW SNAPSHOT®by PowerReviews
Reviewed by 1 customer
Displaying review 1
- Apples Make Sure They Ar
- Cranberries Were A Hit
- Needed More Fat
- Poor Texture
Comments about Le Creuset Apple Cranberry Crumb Blondies:
Definitely needed more fat substance to it, in the blondie and topping. I found that it was a little dry in some parts that didnt have any apple and the topping was dry as well.