Apple Cranberry Crisp
Enjoy this crisp with a scoop of ice cream or a dollop of fresh whipped cream.
5 large apples (granny smith or pippin)
1 cup whole cranberries, chopped
1 tbsp orange juice
½ tsp. ground cinnamon
¼ tsp. nutmeg
2/3 cups sugar
1 tsp orange zest
1 cup flour
1 cup quick cooking rolled oaks
1 cup firmly packed light brown sugar
2 sticks unsalted butter, cold butter, cut in small pieces
Preheat oven to 350ºF.
Peel core, and slice apples. Toss apples and cranberries with orange juice, cinnamon,
nutmeg, sugar and orange zest.
Place apples in a shallow, 2 quart ovenproof dish.
In a medium mixing bowl add flour, oaks, and sugar together. (Using a whisk will help
blend the mixture together very nicely) Add butter, and using a fork or your fingers mix
until mixture becomes crumbly.
Sprinkle crumbs over apples, covering completely.
Bake for about 35 to 45 minutes until crumbs are golden brown and apples are tender
when pierced with a sharp knife. If top browns before apples are cooked, cover with
aluminum foil and lower temperature to 325ºF.