We've had some warm days, almost to the 80's, here in Texas, and dessert can be shared out on the patio. Some of you may remember the McKenzie Childs look alike tea kettle that my son, Mike, painted for me. Would you like a scoop of vanilla ice cream or some whipped cream on your crisp? You can see some of the berries from my evergreen East Palatka Holly tree in the background.
My daughter and I used to buy Santas for each other, and this Santa slipper-clad one is a favorite. I thought the trim on his outfit, mimicked the check of the tea kettle.
Yield: around 8-10 servings, or more depending on portion size
Cranberry Apple Crisp
This is a perfect dessert for the holidays and is such a pretty color. I cut the recipe in half, but am giving you the full recipe. You can make the topping and the filling ahead of time, if you'd like and then bake before needed.
ingredients:
Topping
- 3/4 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 12 tablespoons unsalted (I used salted) butter, cut into 1/2" pieces and chilled
- 3/4 cup old fashioned oats
Filling
- 1 pound fresh or frozen cranberries (about 4 cups)
- 1 and 1/4 cups sugar, divided
- 1/4 cup water
- 2 and 1/2 pounds Granny Smith apples (about 5-7 apples), peeled, cored and cut into 1/2" pieces
- 2 and 1/2 pounds Braeburn apples (I used Golden Delicious apples) (about 5-7 apples), peeled, cored, and cut into 1/2" pieces
- 1 cup dried sweetened cranberries
- 3 tablespoons Minute tapioca
instructions:
For The Topping
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Pulse the flour, sugars, cinnamon, and butter in food process pr until the texture is like coarse crumbs. Transfer to a medium bowl, stir in the oats, and use your fingers to pinch the topping into peanut-sized clumps. Refrigerate while preparing the filling, or store in a food safe bag, until needed.
For The Filling
- Bring the cranberries, 3/4 cup of the sugar, and water to a simmer in a Dutch oven over medium-high heat and cook until the cranberries are completely softened and the mixture is jam-like, about 10 minutes. Scrape the mixture into a bowl.
- Add the apples, remaining 1/2 cup sugar, and dried cranberries to the Dutch oven and cook over medium-high heat until the apples begin to release their juices, about 5 minutes.
- Off the heat, stir the cranberry mixture and tapioca into the apple mixture. Pour into a 13 x 9" baking dish set on a rimmed baking sheet and smooth the surface. (If making later, cover and refrigerate this without the topping).
- When ready to bake, scatter the topping evenly over the filling and bake until the juices are bubbling and the topping is a deep golden brown, about 30 minutes. (If you have refrigerated the filling and topping, when ready to bake, assemble the crisp, cover the topping with aluminum foil for 20 minutes, then uncover and bake an additional 20 minutes.)
Created using The Recipes Generator
I am sharing this with these lovely parties:
