Apple Cranberry Raspberry Crunch
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- pastry for a double crust (9-inch)
-
FILLING
- 2 cups granny smith apples, peeled, chopped (about 2 medium)
- 2 cups cranberries, coarsely chopped
- 1 (10 ounce) package frozen dry pack raspberries, thawed
- 1 1⁄2 cups sugar
- 3 tablespoons quick-cooking tapioca
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon almond extract
-
GLAZE
- half-and-half or milk
- sugar
directions
- Heat oven to 375°F.
- In a large bowl, combine apples, cranberries and raspberries. In a small bowl, combine sugar, tapioca, cinnamon, salt and almond extract; add to fruit mixture and toss well.
- Spoon into unbaked pie crust. Fold edge under. Cover with top crust. Fold top edge under bottom crust; flute. Cut slits or design in top crust or prick with fork for steam to escape.
- Brush crust with half-and-half. Sprinkle with sugar. Cover edge with foil to prevent over browning.
- Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly.
- Cool until barely warm or room temperature before serving.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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