Our Recipe blog for this Week: Apple, cranberry and orange are the perfect flavors for Thanksgiving desserts. Our aromatic recipe is created using homemade or jarred cranberry relish and fresh apples. This recipe is perfect for your Thanksgiving Day dinner or a great dessert to make after the big day with your leftover cranberry relish.

For the filling:
2 pounds or 3 large firm apples (Honeycrisp, Pink Lady, Fuji)
6 tablespoon butter
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 cup all-purpose flour
2 cups of homemade Cranberry Relish or 18 oz. jar of New England Orange Cranberry Relish, Williams Sonoma or other Quality Brand

For the topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp. kosher salt
1 teaspoon orange zest
1 cup toasted, chopped walnuts
1 stick cold unsalted butter, diced
Softened butter for pan

Whipped cream (optional)

Preheat the oven to 350 degrees.

Peel and core the apples and cut them into large chunks. Melt the butter in a large skillet over medium-high heat. Add the apples and sauté until they start to soften and their edges brown, about 4 minutes. Add the zests, brown sugar, cinnamon and flour. Stir until well coated. Add the cranberry relish. Stir until combined and pour in a buttered 8″x8″ baking dish.

To make the topping: Combine the flour, sugar, salt, zest, walnuts and cold butter in a bowl. Cut in the butter using a pastry cutter or two knives. Cut until large crumbles form. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes, until the top is brown and the fruit is bubbly.

Serve warm or at room temperature with whipped cream.