Apple Crisp with a Cranberry Twist

Monday, 12 October 2015

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Andrew is our resident crisp maker in this household.

So there is a bit of a problem when it comes to giving a recipe....he doesn't measure. He guess-timates and the rest is through touch and feel (My grandmother does the same thing, bless'er).

I am too much a control freak with my baking for that shiz.

I was reading the November issue of House and Home (which by the way has Christmas stuff in it...and it makes me a little bit excited for the holidays!). My girl, Sarah Richardson, was featured and she submitted (or at least her PR firm submitted) a recipe for Cranberry Apple Crisp.

I was like....huh....

That sounds awesome!

And we had just purchased some fresh cranberries from the farmer's market...co-winki-dink? I think no.

I will do my best to provide a recipe but it's kinda tricky....if you have a crisp topping that already works for you? My suggestion is to use it :)

Somebody was taking bites of the apples :/
To have enough fruit to cover a 9 inch square pan (which is enough for 4-5 people, or in our case, 2 and a half people for dessert and a serving for breakfast for the adults. I don't let my four year old have dessert for breakfast...jeesh, what kind of parent would I be?!) use the following:

1 1/2 cups of cranberries (I chopped them in half, but you can choose to keep them whole)
The beauties
2 cups of thinly sliced apple (we used honey crisp)
1/2 tsp cinnamon
1 tablespoon of cornstarch (since the cranberries release a lot of water)
1/2 cup of granulated sugar

The crumble recipe is a bit less precise...So from the horse's mouth (his best guess):

- a shit ton of oatmeal (maybe 2 cups?- sorry for the profanity, but that's what he said!)
- a bunch of brown sugar (3/4c-1c?, to taste)
- one stick of butter, melted (1/2 cup)
- add enough flour until it starts to form a crappy cookie (a cup-ish)

He indicated that it should taste balanced and be crumbly. Too dry? add more butter.  Not sweet enough? add more sugar. Initially, we thought the crumble was too sweet, but it ended up balancing extremely well with the tart fruit.

Pour/press crumble on to the fruit and bake until 35-40 minutes at 350 or until the crumble is lovely and brown.


If you are smart, you will top with whipped cream or vanilla ice cream. But ya know....maybe you aren't smart...or you can't have dairy..so don't.

The result is a tart but amazing crisp. It got a thumbs up from all the family members.

And it makes an amazing breakfast...because: oatmeal and fruit!

Don't forget the coffee.

For the second time...Happy Thanksgiving! Cuz in Canada no one ever is sure if it's actually Monday or Sunday.

K.









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