While trying to sell our house, and keeping it all prepped for showings, I have baskets of different apples in the dining room and kitchen that say, “Hi. Aren’t we pretty? And we’re in season. Because it’s Fall. And lovely. And…don’t you want to buy this house?”
But the apples don’t stay good forever, and nothing says “don’t buy this house” like moldy, rotten fruit. So, I have to actually use the apples and then get new ones. Well, that’s a lot of apples to consume each week.
Paul and the kids are really good at munching on them, but I’m not especially big on eating apples in their pure form. However, I absolutely love them in salads and sandwiches, paired with cheese, on top of pork, and in any kind of dessert, of course.
I spotted this easy Emeril Lagasse recipe that would help take care of at least four of my apples. (Hey, it’s a start.) Add to them cranberries and a butter/sugar topping – like there was any chance I wasn’t going to love this. I adapted it slightly, using my favorite pie crumble topping from here and here. It’s probably a good thing that I made it in individual ramekins, or I would have most definitely eaten more than one serving.
Sweet, tart, and a little crunchy. Ice cream on top is the only thing that would have made it better. Next time. I’m making it again for Thanksgiving.
Apple Cranberry Crisp
Prep time: 20 minutes
Bake time: 1 hour, 20 minutes + cooling
• 4 large firm apples, peeled, cored, and cut into 1/2 inch dice
• 12 ounce bag (fresh or frozen) cranberries
• 1/2 cup sugar
• 3 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon orange juice
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 3 tablespoons sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter
Preheat the oven to 375 degrees. Butter a 9×13 baking dish.
In a large bowl, combine the apples, cranberries, sugar, flour, vanilla, and orange juice, and toss well to combine. Transfer to the baking dish and set aside.
For the topping – in a medium bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter with your hands until crumbly; sprinkle over apple and cranberry mixture.
Bake until topping is browned and juices are thick and bubbling around edges, about 1 hour. Let cool for 15 minutes before serving.
NOTE: To make individual crisps (which is what I did), divide filling and topping among eight 8-ounce ramekins and reduce the baking time to 30 minutes.
(adapted from Emeril Lagasse)