Apple Crisp With Dried Cranberries

Name: Apple Crisp With Dried Cranberries
Cook time: 40 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 cup coarsely chopped pecans; 3/4 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 pinch salt; 3/4 cup quick-cooking rolled oats; 1/2 cup granulated sugar; 1/2 cup firmly packed light brown sugar; 3/4 cup unsalted butter, chilled, cut into small pieces; 8 golden delicious apples, about 2 1/2 lbs total weight; 3 tablespoons fresh lemon juice; 1/2 cup dried cranberries

Submitted by Chef mariajane

"Easily prepared in large batches - crumb-topped crisps are standard dinner fare. Serve warm with a large scoop of vanilla ice cream - M-M-M-M-M-M"

Download

Ready In:: 40mins
Ingredients:: 14
Serves:: 6

ingredients

FOR THE TOPPING
1 cup coarsely chopped pecans
³⁄₄ cup all-purpose flour
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ teaspoon ground allspice
¹⁄₈ teaspoon ground cloves
1 pinch salt
³⁄₄ cup quick-cooking rolled oats
¹⁄₂ cup granulated sugar
¹⁄₂ cup firmly packed light brown sugar
³⁄₄ cup unsalted butter, chilled, cut into small pieces
FOR THE FILLING
8 golden delicious apples, about 2 1/2 lbs total weight
3 tablespoons fresh lemon juice
¹⁄₂ cup dried cranberries

directions

Preheat oven to 350°F Butter a 9x12-inch oval baking dish.
Spread pecans on a baking sheet and bake until lightly toasted 5-7 minutes. Remove from the oven and let cool.
FOR THE TOPPING: In a large bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves and salt. Add the toasted pecans, rolled oats, granulated sugar, brown sugar and butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.
FOR THE FILLING: Peel, Halve and core the apples, then cut lengthwise into slices 1/2-inch thick. Place in a bowl, immediately. Add the lemon juice and dried cranberries and toss to coat with juice.
Pour the filling into prepared dish leveling the surface. Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4-inch space between the topping and the pan sides.
Bake until the topping is golden brown and bubbling 40-45 minutes, covering the top with aluminum foil if the crust begins to over brown.
Transfer to a rack and let cool for 15 minutes before serving.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile