Wednesday, November 11, 2009

Apple-Cranberry Crisp

If it were up to my husband, he would eat apple crisp morning noon and night. As a kid, he loved it for the buttery, oaty, sugary topping, and usually begged his mother for double (or even triple) topping (because everyone knows that any dessert with sugar, butter and oats is simply divine). Now that my husband is no longer 8 years old, his tastes are more refined: he actually enjoys the apple in apple crisp, even without triple topping.

We added cranberries to this apple crisp for the tartness, color and, obviously, the flavor. My husband would probably prefer them left out; Caroline and I are both big fans of leaving them in. Try it and you can be the judge.

Apple-Cranberry Crisp
Recipe by Twolittlechefs
Pictures by Caroline

4-5 tart cooking apples, peeled, cored, and sliced
1 1/2 cups cranberries
2 tablespoons sugar
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup quick oats
1/2 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
pinch of salt
  1. Preheat oven to 350 degrees F. Lightly grease a 2 1/2 quart baking dish (or n 11x 7 inch pan).
  2. Soften butter and stir in brown sugar, oats, flour, and spices until mixture is crumbly.
  3. Fill a small saucepan with water and add cranberries. Cook 2-4 minutes or until cranberries just begin to split. Immediately remove from heat and drain.
  4. In a large bowl, toss apples and cranberries in 2 tablespoons sugar and pour into baking dish. Sprinkle oat mixture over the top. Bake 35 minutes or until fruit is tender and topping is golden.

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