Friday, September 21, 2012

Cranberry Apple Crisp

Attention ladies and gentlemen:  Fall has officially arrived.  Repeat, fall has officially arrived.  And I'm very excited, if you couldn't already tell...

One of the things I'm looking forward to most this fall is heading out to some real live apple orchards.  It's been years since I've gone to one, so I'm due for some apple picking, hay rides and good old-fashioned apple cider and doughnuts.  

As soon as I have a pail of freshly picked apples, this is what I'll busy myself making.  Cranberry Apple Crisp.  There's something so comforting about a warm bowl of cinnamon apples covered in chewy and crisp oatmeal streusel and then topped with melting vanilla ice cream.  A spin on a family favorite from our time in Illinois, this is the epitome of cold weather desserts.  

3-4 apples
1/4 C. frozen cranberries, thawed
3/4 C. flour
1/2 C. oatmeal
1 t. baking powder
1 1/2 C. sugar, plus 1 T. 
3/4 t. salt
1/3 C. butter, cut into small cubes
1 unbeaten egg

Preheat the oven to 350.

Peel apples and slice into cubes.  Place the apples and the cranberries in an oven-safe dish and sprinkle with 1 T of cinnamon and 1 T. sugar.  Toss to combine.  In a bowl, mix flour, oatmeal, sugar, baking powder and salt.  Add cubes of butter and crumble in your fingers until the butter is the size of peas.  Add egg and cut it into the mixture with a knife and fork until the mixture is crumbly.  Sprinkle the flour mixture over the apples and cranberries.  Top with a sprinkle more of cinnamon and bake for 30-40 minutes, until the topping is golden brown and crunchy.  Serve while warm and top with vanilla ice cream.  

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