Do you remember when you were a teenager, and you would be so in love with a particular song or CD (or maybe even a tape? haha) that you would play it over and over and OVER? Okay, I won’t lie. I actually still do this with music…but now I also do this with ingredients in the kitchen. Lately I have been all about cranberries thanks to the fabulous cranberry sorbet that got me hooked. Now I am bookmarking cranberry recipes as fast as I can. This crisp was a great dessert to accompany our sausage and peppers on a chilly evening. I really like crisps, crumbles, etc. because they are truly one of the most non-fuss desserts out there. No real concern for appearances, just a yummy fruit mixture with dough crumbled on top. And of course you can’t forget the vanilla ice cream. I actually thought this was even better reheated the second day – maybe it gave the flavors more time to meld. Delicious!
Recipe Rewind: tried and true favorites I’ve made recently
chicken and spinach lasagna
Apple Cranberry Crisp
Ingredients:
For the filling:
2 ½ -3 Granny Smith apples, peeled, cored and sliced thin
2/3 cup fresh or frozen cranberries
1 tbsp. sugar
1 tbsp. light brown sugar, packed
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tbsp. unsalted butter, melted
For the topping:
½ cup plus 2 tbsp. all-purpose flour
½ cup rolled instant oats
¼ cup sugar
¼ cup light brown sugar, packed
6 tbsp. unsalted butter, melted
Directions:
Preheat the oven to 350° F. Butter an 8×8” square baking dish. Set aside.
To prepare the filling, combine the apple slices and cranberries in a medium bowl. Add the sugars, cinnamon and nutmeg. Add the melted butter and toss the ingredients until the fruit is evenly coated. Pour the fruit into the prepared baking dish in an even layer.
In a separate bowl, combine flour, oats and sugars, and toss with a fork until well combined. Add in the melted butter and mix until all dry ingredients are moistened. Crumble the mixture evenly over the fruit. Bake for 35-40 minutes. Serve warm.
Source: adapted from Use Real Butter
