Apple And Cranberry Rugelach Crumb Pies
For the crumb topping:
2 cups all-purpose flour
1 cup brown sugar, packed
1 cup Balducci's Cinnamon Rugelach, crumbled
1 ½ teaspoon ground cinnamon
1 stick chilled unsalted butter, cut into small pieces
For the filling:
12 large granny smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
2 pounds fresh cranberries
Juice of 1 lemon and zest
1 ½ cups sugar
2 teaspoon cornstarch
Vanilla ice cream
Pre-heat oven to 350°F. For the topping, mix first 4 ingredients of crumb topping in medium bowl. Add butter and mix in with fingertips until mixture resembles coarse meal. Set aside.
To make the filling, toss apples, cranberries, lemon juice and zest, sugar and cornstarch in large bowl until well blended. Transfer apple-cranberry filling to small pie tins, mounding in center.
Sprinkle topping over pie. Set pies on baking pans. Bake until apples are tender, juices bubble thickly and crust is golden, about 60-70 minutes. Transfer to rack and cool for 15 minutes. Serve warm with vanilla ice cream.