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
In a small bowl mix together, then add to fruit mixture*
½ c sugar
1 t ground cinnamon
1 T all-purpose white flour
Transfer the mixture to a 6-c shallow baking dish [I use a 10” diameter ceramic tart dish Since the cranberries tend to burn if left on top, I layer apples over the cranberries.]
Transfer the mixture to a 6-c shallow baking dish [I use a 10” diameter ceramic tart dish Since the cranberries tend to burn if left on top, I layer apples over the cranberries.]
IN THE SAME BOWL ** (no need to wash) combine:
1 T melted butter
2 T brown sugar
Mix well, then add:
3 T all-purpose white flour
¾ c rolled oats
½ c chopped walnuts or pecans (optional) [I omit]
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.]
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.
* November 2012 Note: Although it is an extra step and another dirty dish, I have started mixing the sugar, flour and cinnamon together before adding them to the fruit. I find this gives a more consistent distribution of the cinnamon. Since I like the apples a bit on the crisper side I check apples after 30 minutes.
** 18 November 2012 VARIATION: I made a Pear-Ginger Crisp tonight (photo left) and used a slightly different topping which the three of us who tired the crisp really liked. This topping, using ingredients below, which are scaled up for a larger baking dish, could be used instead of the topping given above:
1 1/2 T butter, melted
1 1/2 T maple syrup
1 1/2 T brown sugar
1/2 c walnuts, broken in small pieces (optional)
Mix well and then add:
3/4 c rolled oats
3 T flour
Reviewed 5/22/2017
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