Servings: 6 to 8
A crunchy pecan topping plays up the fall flavor combination of cranberries and apples. Using a combination of apple varieties delivers an unexpected range of textures and tart-sweet flavors.
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This was a huge hit! Made it and froze it advance for Thanksgiving, but ended up not baking it because there were too many other desserts. Pulled it out of the freezer 4 months later when we had people over last minute, and baked it at 400 for longer than the recipe calls for. It was a lovely blend of sweetness from the apples and tartness from the cranberries. Very easy to pull together.
Next time I would serve with a rich vanilla ice cream.
I doubled the topping recipe and added nutmeg, oats, and left out the nuts since I have a nut allergy. I substituted brown sugar and granulated sugar with coconut sugar and xyla. It was delicious!
Absolutely delicious. I used gala apples, because I like that they go quite soft when cooked. They turned a bright rosy colour thanks to the cranberries, which also added a welcome tart flavor. I served with whipped cream.
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