Wondering what to do with those apples you're planning to pick at the orchard this summer? Here's an old-fashioned recipe sure to please! Apple-Cranberry Crisp Recipe Ingredients: Enough of your favorite baking apples (peeled, cored, and sliced about ¼- to ½-inch thick) to generously fill a 9-inch Great Bay Pottery pie plate (6-8) 1 cup fresh or frozen cranberries cut in half (we’ve substituted blueberries when cranberries were not available) 1 tablespoon granulated white sugar 1/3 cup butter at room temperature 3/4 cup dark brown sugar, firmly packed ½ cup all-purpose flour ½ cup rolled (quick-cook) oats 1 teaspoon cinnamon ¼ teaspoon ground cloves (optional) Lightly butter the bottom and sides of the pie plate. Toss the apple slices and halved cranberries with the white sugar in a bowl before piling into pie plate. The fruit should be mounded an inch or two in the middle above the rim of the plate. Place all of the remaining ingredients in the bowl that was used to combine the apple slices and cranberries. Use a fork to cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Spoon the mixture evenly over the fruit in the pie plate. Place on the center rack in the oven and set the temperature to 375°F. Bake for 30 minutes, or until the crumb topping is lightly browned and the fruit is bubbling around the inside edge of the pie plate. Cool 20 to 30 minutes before serving. This can be made ahead and reheated in the oven or microwave. It’s awesome topped with vanilla ice cream or fresh whipped cream. Refrigerate leftover crisp (that is, if there is any left!). 22 3 comments Share
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