1/2/18

Cranberry Apple Crisp


Cranberries are always easy to find at Thanksgiving and Christmas but then hard to find the rest of the year.  Luckily, fresh cranberries keep a long time in the refrigerator and even longer in the freezer so you can pick up a couple extra bags and toss them into the deep freeze to use later on in the year.

This year my extra bag has been living in a drawer in the refrigerator as life got so busy with me traveling back and forth to Missouri every week that I ignored it until this week.  I usually make Cranberry Apple Pie with either leftover cranberries or leftover cranberry sauce but as I looked through some of my draft files this morning I saw I still have a cranberry apple crisp recipe here I've never posted - (Why?  I have no idea!) but I've made cranberry apple crisp about three times; yet never took pictures.  Typical me!

If you wish, head over to my old 2011 (?) post on  Cranberry Apple Pie or check out this easy Cranberry Apple Crisp.  Apple Crisp is very, very good with vanilla ice cream or a dollop of fresh whipped cream! 



Cranberry Apple Crisp

3 or 4 apples - peel and slice (choose Granny Smith or other not-too-sweet versions)
2/3 c fresh or frozen cranberries
2/3 c sugar
2 t lemon juice
2 T  plus 1/2 c flour
1/2 c shelled pistachios, walnuts, almonds or pecans
3/4 c brown sugar
1/2 c old-fashioned rolled oats
1 t ground cinnamon
1/4 t salt
6 T cold butter, cut into pieces

In a large bowl, toss together the apples, cranberries, granulated sugar, lemon juice, and 2 tablespoons of flour. Pour the mixture into a greased or sprayed baking dish.

In a food processor, combine the nuts, brown sugar, oats, cinnamon, salt, butter, and last 1/2 cup of flour. Pulse until the mixture resembles coarse crumbs. Spread the topping over the fruit and bake until golden brown and bubbly, 35 to 45 minutes at 375.




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