Warm Cranberry Apple Crisp

There is just something comforting about a warm dessert straight out of the oven.  This dessert is simple and a perfect ending to any meal.  We loved the combination of apples and cranberries–the cranberries really add a wonderful taste.  The best part about it is that you can prepare it ahead of time and as you sit down for dinner you can stick it in the oven and it will be ready for you when you are ready for dessert.  Also, feel free to be creative and try different combination of fruits.  We really loved the apple and cranberry but I’m sure you can think of some winning combinations.  This recipe makes enough for 4.  However, it did not really stand a chance with Todd & I and a bucket of homemade Vanilla Bean Ice Cream.

Warm Cranberry-Apple Crisp

Serves 4, or 2 dessert loving folks.

Ingredients for filling

• 4 Apples (I used Granny Smith), peeled, cored, and cut into 1/3 inch thick slices
• 1/2 Tablespoon of Sugar
• 3/4 Tablespoon Flour
• 1/2 bag of Cranberries
• Crisp Topping (recipe below)

Directions for filling

1. Toss prepared apples and cranberries with sugar and flour.
2. Pile the fruit in a baking dish and top with crisp topping (recipe below!)
3. Bake in 375 degree oven for 40-55 minutes or until the crisp topping is golden brown and the fruit is bubbling in the dish.
4. Serve topped with Homemade Vanilla Bean Ice Cream.

Crisp Topping

Ingredients for Crisp Topping

• a little more than 1/3 cup nuts, pecans/walnuts/almonds (I used pecans)
• 3/4 cup flour
• 3 Tablespoons Brown Sugar
• 3/4 Tablespoons granulated sugar
• 1/8 teaspoon salt (leave out if using salted butter)
• ground cinnamon (use your judgment!)
• 3/4 stick of butter, cut into small pieces

Directions

1. Preheat oven to 375 degrees and toast nuts in oven for 6 minutes.
2. Let nuts cool, then chop coarse.
3. Put the chopped nuts into a bowl and add flour, brown sugar, granulated sugar, salt (if using), and  cinnamon)
4. Mix well and then add butter.
5. Work the butter into the flour mixture with your fingers.  Work just until the mixture comes together and has a crumbly, but not sandy, texture.
6. Chill until ready to use.  Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.

Question:  What is your favorite fruit to eat in crisps?

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Tagged as: apple, Cranberry, Cranberry-Apple Crisp, dessert