Cranberry-Apple Crisp with Maple Syrup
Serves 6 -Bon Appetit, January 1999
Fresh cranberries are usually sold only from October through December. So freeze
a few extra bags to make this anytime. For topping
1 cup unbleached all purpose flour
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
For fruit
2 pounds Granny Smith apples, peeled, quartered, cored, thinly sliced
2 cups cranberries (about 8 ounces)
1/3 cup pure maple syrup
2 tablespoons (packed) golden brown sugar
1 tablespoon unbleached all purpose flour
1 teaspoon grated lemon peel
Chilled whipped cream
Make topping:
Mix flour, oats, sugar, cinnamon and salt in medium bowl. Rub in butter with
fingertips until moist clumps form. (Can be prepared 1 day ahead. Cover and
refrigerate.)
Make fruit:
Preheat oven to 375°F. Butter 11 x 8 x 2-inch ovenproof dish (or another shallow
8-cup-capacity dish). Mix apples and next 5 ingredients in large bowl. Transfer
to dish.
Bake fruit 20 minutes. Remove from oven. Crumble topping over. Bake until apples
are tender, juices bubble thickly around sides and topping is golden brown,
about 35 minutes longer. Let stand at least 10 minutes and up to 1 hour. Serve
with whipped cream.