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Apple Cranberry Tart with Crumble Top

This is a throw together recipe using fresh fruit on hand plus utilizing that extra pre-made, refrigerated pie crust. Take care not to add too much cinnamon or brown sugar. That allows you to taste the richness of the fruit. The only butter used was in the crumble topping. I used a 7 inch springform pan which I originally purchased to use in my 6 quart Instant Pot. I recommend placing the springform pan, in the oven, on top of a baking sheet to catch fruit drips, for the cranberries, when baked, become juicy.


Single refrigerated pie crust

Apples, 3 large

Cranberries, fresh, 1 cup



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