Last November, I bought more Granny Smiths than I needed for
my stuffing recipe. I also overbought fresh cranberries. Better to have too
many than too few, right? I froze the extra cranberries, but the apples have
been sitting on my counter for 45 days! Rather than push my luck any further, I'm making this:
Cranberry/Apple Crisp
4 tart, firm apples, peeled, sliced 1/4" thick
2 cups cranberries
1/2 cup sugar
1/2 teaspoon cinnamon
Dash nutmeg
1/4 teaspoon salt
1 tablespoon cornstarch
1 cup flour
1/2 cup brown sugar
1/2 cup butter
Preheat oven to 375F. Whisk sugar, cinnamon, nutmeg, cornstarch
and salt together. Add fruit and stir. Spread 9” baking dish. Bake 20 minutes;
remove from oven. Whisk together flour and brown sugar in a medium bowl. Using
a pastry cutter, cut in butter until crumbly. Cover fruit with crisp topping
and place back in the oven for 45 minutes. Serve with whipped cream.
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