Saturday, February 3, 2024

Cranberry Apple Crisp

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!