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Monday, August 18, 2008

Cranberry-Apple Crisp

Garden Valley apples and Bandon cranberries under a buttery blanket of brown sugar, oats, flour, local walnuts, cinnamon and nutmeg. I stock up on fresh cranberries when they are available in the fall, but this crisp can also be made using a can of whole berry cranberry sauce.

For the filling:

tart green apples--5 or 6 Gravensteins or 4 Granny Smiths, peeled, quartered, cored and sliced 1/4 inch thick

3 cups fresh or frozen cranberries (see variation below)

1 1/2 cups granulated sugar

2 tablespoons flour

For the topping:

3/4 cup all-purpose or whole wheat pastry flour

1 cup firmly packed brown sugar

3/4 cup chopped walnuts

3/4 cup rolled oats

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup butter, melted

Preheat oven to 350 degrees.

In a large bowl, stir together the granulated sugar, 2 tablespoons flour, cranberries and apples slices. Transfer to a 9 x 13 pan.

In the same bowl, stir together all of the topping ingredients, adding the melted butter last Crumble over the filling to cover the fruit.

Bake at 350 degrees for 40 to 45 minutes, until fruit is tender and topping is golden brown.

To use canned cranberries, substitute 1 (16 oz.) can whole berry cranberry sauce for the berries, decrease sugar to 3/4 cup and flour to 1 tablespoon. Mix well with apples and proceed with topping.

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