Cranberry Apple Crisp

The last Evanston Farmer’s Market of the year was today, and I loaded up on fresh Michigan apples and Wisconsin cranberries.  Normally, the last thing I want to do after working a 12 hour day is start cooking and baking, but I had the itch today.  In addition to the Crisp I’ve also got one last batch of Stuffed Pumpkins prepped for lunch tomorrow and made a big pot of Potato Leek Soup for dinner tonight.  My brother even made a special trip down into the field today and picked fresh leeks for me for the soup!  Doesn’t get much fresher than that!

Anyway, back to the Crisp…  I just started looking through cabinets and throwing stuff together.  Admittedly, I used a friend’s secret apple crisp recipe for the inspiration for the topping.  (Don’t worry Jamie, I ran out of a few things and had to adjust your secret.) 🙂  So, here goes…

CRANBERRY APPLE CRISP

  • 20 medium-sized apples, peeled, cored and diced (I used gala today because that’s what I got cheap from another vendor)
  • 1 c. sugar
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. maple extract
  • 1/2 c. butter, melted
  • 2 c. fresh cranberries, boiled until popped and mashed
  • 1 1/2 c. flour
  • 3/4 c. oatmeal
  • 1 c. almonds, pulsed on food processor until fine
  • 1 1/2 c. brown sugar
  • 1 c. butter
  • 2 T. cinnamon

Preheat oven to 350 degrees.  Add maple extract to butter.  Mix apples, cranberries, sugar, pie spice, and cinnamon and pour butter/extract over top.  Mix until well coated and pour into a large (10×14 or bigger) casserole dish.

Combine flour, oatmeal, almonds, brown sugar, and cinnamon.  Toss with a fork.  Drizzle melted butter over top and toss until crumbly.  Pour over apples and spread evenly.  Bake 30-45 minutes until apples are bubbly and topping is slightly browned.

Serve warm with vanilla ice cream or brandied whipped cream.

Cranberries and apples ready for topping…

Perfect!

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