Tuesday, December 16, 2008

apple cranberry crisp

I've had some emails asking me to repost the apple cranberry crisp recipe so here it is. Enjoy!!

This stuff is so good! The first time I made it I did it according to the recipe but it turned out just a little tart for so I added a bit of caramel topping. The second time I made it I thought I'd just bake the caramel into it, so I threw some of those little Caramel Bits on top. But, they didn't melt like I thought they would and ended up looking like brown rabbit turds so I don't recommend doing that...

Makes one 8-inch crisp (or 6 individual crisps).

* 1/2 cup all-purpose flour
* 1/2 cup rolled oats
* 1/2 cup dark brown sugar, packed
* 1 tsp ground cinnamon
* dash salt
* 5 tbsp unsalted butter, room temperature (I use 4)
* 1/2 cup chopped pecans
* 4 x Mutsu or Granny Smith apples, peeled, cored and cut into 1/2-inch dice
* 1 cup fresh or frozen cranberries (I chop them because a whole cranberry is too much for me)
* 1/3 cup sugar
* zest and juice of 1 small orange


1. Preheat the oven to 325°F. Grease an 8-inch square baking dish or 6 5-ounce ramekins.
2. For topping, combine flour, oats, sugar, cinnamon, salt and butter in a bowl. Work together with fingertips until crumbly. Stir in nuts and set aside.
3. Toss the apples and cranberries with sugar, orange zest and juice. Spoon into prepared baking dish(es). Sprinkle topping evenly over the fruit. Bake until bubbly and apples are tender, about 30 minutes. Let cool slightly. Serve warm, topped with ice cream or cream, if desired.

1 comment:

Susie said...

I gave this recipe to Kathy Scatigilini when I was hanging out over at their house and they really liked it. it was odd because she just hapen to have EVERYTHING that we needed.