3 apples, peeled, cored and tut into 1-inch chunks
18 oz. cranberry relish (see Apple-cranberry relish recipe)
2 tsp cornstarch
3/4 C. flour
1/2 C. Sugar
1/4 C. firmly packed brown sugar
1/2 tsp salt
8 Tbs (1 stick) cold butter, cut into small pieces
Instructions
Position a rack in the lower third of the oven and preheat to 350. Butter a 2 quart pan that is 2 inches deep.
In a large bowl, stir together the apples, cranberry relish and cornstarch. Spread the mixture evenly in the prepared pan.
In a bowl, stir together the flour, granulated sugar, brown sugar and salt. using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
Scatter the topping over the fruit and tap the pan once or twice to settle the crumbs. Bake until the apples are tender when pierced with a skewer, 50 or 60 minutes.
Transfer the pan to a wire rack and let cool for a few minutes before serving.
Originally Submitted
12/29/2014
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