Cranberry-Apple Crisp

6-8 servings

This recipe is adapted from the recipe of the same name in Jane Brody’s Good Food Book.

In a large bowl combine:

3 c fresh (or frozen) cranberries (1 12-oz package)
2 large apples, unpeeled, cored, quartered and sliced thin
½ c sugar

1 t ground cinnamon

1 T all-purpose white flour [I usually omit]

Transfer the mixture to a 6-c shallow baking dish [I use a 10” diameter ceramic tart dish].

IN THE SAME BOWL (no need to wash) combine:

I T melted butter

2 T brown sugar

Mix well, then add:

3 T all-purpose white flour [I usually omit]

¾ c rolled oats

½ c chopped walnuts or pecans (optional) [I usually omit]

Mix again (mixture should still be crumbly) then sprinkle over the fruit.

Bake in a 375 degree F oven for 40 minutes or until the crisp is lightly browned. Let stand for at least 10 minutes before serving. [I usually serve at room temperature, sometimes with vanilla or ginger non-fat frozen yogurt.]

PDK VARIATION:

I sometimes make this without the oatmeal topping, especially if I am not planning to use the entire desert the same evening (oatmeal tends to get soggy). When I do this, I toss the apples and cranberries, then separate the apples and put all the cranberries on the bottom of the tart dish. I arrange the apples on top of the cranberries (as I do with Apple Tart) in concentric circles; this not only looks more elegant but I find the apples are less likely to over cook (burn) in my convection oven. Sometimes after cooking I put the same glaze used on the Apple Tart on the apples:

Make glaze by combining and heating to 225 degrees F:

¼ c apricot preserve (there will be pieces of fruit; I usually cut larger pieces into very small bits, alternatively you may choose to rub preserves through a sieve)

1 T sugar

Using a pastry brush coat the tops of all the apple slices with the hot glaze.Cool and serve as above.