By Dane Feldman
Photo by Dane Feldman.
This delicious fall dessert doesn’t require too much in the way of hard work and it’s been a crowed pleaser for as long as I can remember. The recent addition of cranberries takes it to the next level so I’ll be making it this way for years to come.
What you’ll need for the topping:
1/2 cup unbleached white all-purpose flour
1/2 cup whole wheat flour
4 tsp cinnamon
3/4 cup turbinado sugar
1 1/2 sticks cold margarine
Cut up the margarine sticks into tablespoon-sized pieces.
Put the flour, sugar, and cinnamon into a large bowl. Add in the pieces of margarine. Mix with your hands until it clumps. When all of the dry parts are mixed in with the butter, make a ball of the ingredients with your hands and refrigerate for at least 2 hours.
Preheat the oven to 350.
What you’ll need for the inside:
1 cup fresh cranberries
1/4 cup turbinado sugar
3 roasted chestnuts, crushed
Slice the apples. Combine fruit with the sugar in a bowl and mix.
Lay the fruit in a baking dish.
Take the topping from the fridge and crumble it with your hands over the fruit until it coats it. Spread the nuts over the top and bake for 25-30 minutes.
Thanksgiving is right around the corner and this dessert is a great addition to the usual staples.