Apple Cranberry Compote

Here’s another seasonal dish which makes use of local apples. It can be served warm as a fruit starter in the morning or as an after-dinner dessert. It has an easy streusel topping so you are not fussing with pastry. The same recipe works well with other fruit combinations – I’ve used local peaches and berries in the spring and summer. Enjoy!!
Hot Apple Cranberry Compote12 servings
8 cups chopped apples 1 16 oz. can whole berry cranberry sauce 1 Tbl lemon juice ½ cup sugar 1 tsp cinnamon 1 tsp ground ginger ½ cup brown sugar, packed 2 cups old-fashioned oats 1 ½ sticks butter, softened Combine fruit and lemon juice in lightly greased 3-quart baking dish; toss well. Pour sugar over fruit evenly.
Combine remaining ingredients, mixing well. Sprinkle over fruit evenly. Bake at 350 degrees for 45 minutes. Can be made as individual compotes (12): Spray individual ramekins with oil; mix fruit together in large bowl and fill each ramekin. Sprinkle 1 ½ tsp. sugar over each ramekin. Sprinkle topping over each ramekin; bake at 350 degrees for 30 – 45 minutes. Leftover topping can be stored in refrigerator.

Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV

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