Apple Cranberry Crisp
Use firm cooking apples for making apple crisp—Rome Beauty, Baldwin, Jonathan,
Braeburn, or Jonagold. These apples will hold their shape during baking so you
do not end up with something that looks like applesauce or puree.
1/2 cup all purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup each, granulated sugar and brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 stick (1/4 cup) chilled butter or margarine cut into small pieces
7 cups peeled diced apples (about 3 pounds)
3 tablespoons apple juice or cider
1/2 cup dried cranberries
Preheat oven to 375°F. Lightly coat eight-inch baking dish with cooking spray or
oil and set aside. In a bowl, combine flour, oatmeal, brown sugar, granulated
sugar, cinnamon, and nutmeg until well blended. Cut in chilled butter using a
pastry blender or clean fingers until the mixture is crumbly. In another bowl,
combine apples, apple juice and cranberries. Spoon the apple mixture into
prepared pan. Sprinkle with crumb mixture. Cover with foil and bake for 30
minutes. Uncover and bake an additional 20 minutes or until golden brown. Serve
warm topped with vanilla ice cream or whipped cream.
Yield 9 servings.