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Parve
Easy
1 Hour, 10 Minutes
Diets 
The unusual combination of fruit in this spectacular crumble comes together as a fall-inspired creation. Thanks, Elisheva, for retesting, tasting, and approving!
4 Cortland apples, peeled and diced
2 oranges, peeled and diced
2 cups fresh or frozen cranberries, rinsed
1/2 cup sugar
1 tablespoon Gefen Cornstarch
1 tablespoon Gefen Vanilla Sugar
1 egg yolk
1 and 1/2 cups flour
3/4 cup sugar
1/3 cup oil
Place all filling ingredients in a heavy-bottomed pot and stir to combine.
Cook on medium heat until fruit begins to soften and berries begin to burst, about 12–15 minutes, stirring frequently.
Remove from heat and transfer to a deep, oven-proof pie pan or casserole dish.
Preheat oven to 350°F (180°C).
Combine crumble ingredients in a medium-sized bowl, stirring with a fork until coarse crumbs form.
Sprinkle crumbs over filling, covering all the filling evenly.
Bake uncovered for approximately 45 minutes or until filling begins to bubble around the edges of the pan.
Remove from heat and allow to rest five minutes. Serve hot or cold.
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Nice try. I used fresh cranberries which made the crumble too tart. I would suggest using only the frozen cranberries.
Paired nicely warm with a scoop of ice cream.
Thanks!
Orange Cran-Apple Crumble Delicious and easy. I made them individually so it was really easy to serve.
Amazing Gitty. In ramekins or something disposable?