Apple Cherry Crumble

I was trying to come up with something different to make for Thanksgiving this year. And so, I decided that I was going to make a crumble instead of the traditional pie. Why? To be honest, I'm not too fond of the pie crust. I don't like making it and I don't like eating it. But I love, love, love the fruit filling and the crumb topping. A crumble makes perfect sense. And it's so quick and easy to make, which is a big requirement for me nowadays.


There was just one little issue: apple or cherry? I like apples. Hubby likes cherries. So, why not have both? Of course! The flavors go well with each other and that way everybody's happy. As for my son though, well, he likes to eat the ice cream on top. Go figure.



Apple Cherry Crumble
Makes 8 to 12 servings
Allergy note: contains dairy and wheat ingredients

1 1/2 pounds Granny Smith apples (about 5 cups), peeled and sliced 1/2-inch thick
1 can cherry pie filling (21-ounces)
1 cup all-purpose flour
1/2 cup rolled oats
1 cup brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup (one stick) butter, cold

Preheat the oven to 375 degrees F. Place apples and cherry pie filling in a 9 x 13 baking dish.

In a mixing bowl, combine flour, rolled oats, brown sugar, cinnamon, nutmeg and salt. Cut the butter into cubes and use a fork or pastry blender to mix into the dry ingredients until it resembles coarse crumbs. Sprinkle over apples and cherry pie filling.

Bake for 30 to 35 minutes until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream or whipped cream, if desired.