Sunday, November 13, 2011

Cranberry Apple Crisp


 
 I honestly cannot believe how fast November is flying by. It seems like it was yesterday that I was basking in the sunshine in Italy, eating Caprese sandwiches and gelato. Oh, how I miss it. Well, at least I have Thanksgiving and all of the seasonal deliciousness that comes along with it to look forward to.
 
Every year on Thanksgiving, my dad makes a cranberry apple pie. I look forward to this all year long and it's seriously one of my all-time favorite desserts. The sweet-tart combination of the apples and cranberries is perfection. I didn't have the patience to make a pie crust for this dessert, so I put together a simple, yet oh-so-delicious crisp with some freshly picked apples and beautiful ruby cranberries.
If you've never had this combination of fruits, there's no better time like the present when both are perfectly in season. And there's nothing better than the smell of caramelizing apples and cranberries baking in the oven while the cool autumn wind is blowing outside. Enjoy.
 

Cranberry Apple Crisp

For the filling:
6 large apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
2 tablespoons whole wheat flour
2 tablespoons sugar (optional)

For the Topping:
3/4 cup whole wheat flour
3/4 cup rolled oats
1/2 cup raw sugar
2 tablespoons pure maple syrup
7 tablespoons unsalted butter, diced (just shy of one stick)

1. Preheat oven to 375. In a 9"x13" glass baking dish, combine sliced apples and cranberries. Sprinkle with flour and sugar (if you're using the sugar) and toss to coat the fruit.

2. In a large mixing bowl, combine all of the topping ingredients with clean hands until the mixture looks a bit like thick cookie dough and the butter is fully incorporated.

3. Take handfuls of the crumble mixture and flatten it with your fingers and lay over the apples and cranberries in the baking dish. Distribute the topping until the fruit is mostly covered by the crumble mixture. It's ok if there are areas where the fruit is uncovered.

4. Bake for 40-50 minutes until the fruit is bubbling a lot and the topping is golden brown. If the topping is getting too brown, lower the heat to 350 for the remainder of the baking. Let cool briefly before serving to allow the filling to set a bit.

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