Apple-Cranberry Crisp Recipe

While I have been keeping up with the Jubilee I did manage to do a few things in the kitchen. As it has been gloomy and rainy here I made a little Apple-Cranberry Crisp, and it turned out fabulous if I do say so myself, even if it is not much too look at!

Apple-Cranberry Crisp

adapted from Bon Appetit

1/2 cup packed brown sugar

1/3 cup quick cooking oats

1/3 cup flour

4 tsp of cinnamon

1 tsp ground nutmeg

1 tsp of cloves

1/2 cup or 1 stick of chilled butter cut into pieces

13/4 to 2 pounds tart green apples, peeled, cored, thinly sliced

3/4 cup fresh or frozen cranberries unthawed

1/4 cup of sugar

1/2 lemon

Directions:

Preheat oven to 375 F. Butter or use cooking spray to prepare an 8×8 in glass baking dish. In small bowl, mix flour, oats, brown sugar, cinnamon, and spices. Add butter and either use a pastry blender, a food processor or two knives to cut the butter into the mixture until it resembles small crumbs. Set aside.

In another bowl add sliced apples, cranberries,  the juice from half a lemon and the sugar, mix until combined. Pour apples into the backing pan and then top with the crumb mixture. Bake until apples are tender and juices are bubbling about 55 minutes. Serve warm or at room temperature.

I am sure that you could use any number of summer fruits but I was feeling like a little Fall comfort food so apples was my choice. The addition of the cranberries and the lemon juice makes it a little tart just the way I like it!

I hope you are having a great week. Enjoy this recipe.