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.

Ingredients

Single refrigerated pie crust

Apples, 3 large

Cranberries, fresh, 1 cup

Cinnamon, 2 teaspoons

Dark brown sugar, 5/8 cup

Quick oats, ½ cup

Butter, 2 tablespoons

Preparation

Preheat oven to 400 F. Press the pie crust into the springform pan.

The sides fold over, as you press the pie crust to fit the pan.

To prep the apples, I first half and then quarter them.

Using a paring knife, remove the core, seeds and peel.

Cut into small chunks and drop them into the pan.

Reserve 1/8 cup brown sugar for the crumble topping.

Begin the layering process.

Sprinkle with cinnamon and brown sugar.

Toss in a few cranberries.

Repeat with the second and third apples.

In a small bowl add cold butter and the reserved brown sugar with the oats.

Mix together.

Sprinkling cinnamon into the crumble is optional.

Cut the butter in to create a crumble.

Spoon the crumble over the fruit.

Bake 10 minutes at 400 F. Reduce the temperature to 350 F and bake another 50 minutes.

Allow to cool slightly before opening the springform.

Gently ease the tart out of the springform.

Delicious served warm.