For a while now, I've been contemplating what to do with the cranberries I had in the fridge. I have an abundance of apples on hand, so I decided to do a variation on apple crisp. It turned out very well. Not too sweet, not too tart, just perfect! I served it with vanilla bean gelato, but it would also be tasty with a dollop of whipped cream.
I failed to take a photo plated, so I quickly took one of it in the pan before packing the leftovers for the fridge.
Cranberry Apple Crisp
Preheat Oven to 325 Degrees Fahrenheit
Serves 12
Ingredients:
Filling;
4 cups of apples - I used 1/2 Granny Smith and whatever other apple I had on hand)
4 cups of fresh cranberries, rinsed (I used the whole bag, so this might vary a little)
1 cup granulated sugar
1 tsp ground cinnamon
pinch of cloves
pinch of salt
Topping:
1/2 cup brown sugar (packed)
1/3 cup all purpose flour
1 cup oats
1 cup chopped pecans
1/2 cup (1 stick) of butter melted
Instructions:
Prepare the Filling.
- Place all of the ingredients in a large bowl and mix until everything is well coated.
- Lightly grease a 9 x 13 baking dish.
- Turn the mixture into the pan and spread evenly.
Prepare the Topping:
- Using the same bowl, add all the dry ingredients.
- Melt the butter and pour over the ingredients and mix thoroughly with a wooden spoon. Mixture should be crumbly.
- Sprinkle the mixture evenly over the top of the filling.
- Bake in a 325 degree oven for an hour.
....and that's What's Cooking at Cathy's ~ Enjoy!