2 1/2 to 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and diced small
12 oz. cranberries (fresh or frozen)
1/2 cup sugar
3 Tbs. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. grated orange zest, plus 1 Tbs. fresh orange juice
crisp topping
Instructions
Preheat oven to 375. Butter a 9x13 baking dish. For individual crisps, butter 8 ramekins.
In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
Bake until topping is browned and juices are thick and bubbling around edges, 55-60 minutes. For ramekins, bake 30 minutes. Let cool 15 minutes before serving.
Crisp Topping- In a large bowl, combine 6 Tbs. cold unsalted butter, cut into small pieces, 2/3 cup all-purpose flour, 2/3 cup rolled oats, 3/4 cup light-brown sugar, 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, and 1/4 tsp. salt. Using an electric mixer, beat on low until coarse crumbs form.
Originally Submitted
6/26/2010
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