Yankee cranberry-apple crisp

Servings: 8 to 10<br>
<br>
Active Work Time: 45 minutes<br>
<br>
Total Preparation Time: 2 hours plus 2 hours cooling<br>
<br>
CRISP TOPPING<br>
<br>
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces<br>
<br>
1 cup light brown sugar, packed<br>
<br>
1 cup flour<br>
<br>
1 teaspoon cinnamon<br>
<br>
1/8 teaspoon salt<br>
<br>
2/3 cup pecans<br>
<br>
1. Place the butter, sugar, flour, cinnamon, salt and pecans in a food processor and process until the mixture is finely ground and crumbly without seeing any flour, about 30 seconds. 
Transfer to a plastic food bag; place in the refrigerator until ready to use.<br>
<br>
FRUIT<br>
<br>
2 cups cranberries<br>
<br>
1 cup granulated sugar, divided<br>
<br>
1 teaspoon finely grated orange zest<br>
<br>
2 teaspoons finely grated lemon zest, divided<br>
<br>
1/2 cup water<br>
<br>
7 large tart apples (a mix of Jonathan, Golden Delicious, Granny Smith), peeled, halved, cored, thinly sliced<br>
<br>
1/4 cup flour<br>
<br>
2 tablespoons light brown sugar<br>
<br>
1 teaspoon cinnamon<br>
<br>
Vanilla ice cream, for serving<br>
<br>
1. Heat the oven to 375 degrees. Set aside a 9-inch deep pie plate.<br>
<br>
2. Place the cranberries, 3/4 cup of granulated sugar, orange zest, 1 teaspoon lemon zest and water in a small non-aluminum saucepan over medium-high heat. Bring to a boil, then reduce the heat and cook until the cranberries are soft and the mixture starts to thicken, about 5 minutes.<br>
<br>
3. Transfer the cranberries to the reserved pie plate. Spread them evenly over the bottom. Set aside.<br>
<br>
4. Place the sliced apples in a large bowl. In a small dish, combine the flour, the remaining 1/4 cup of granulated sugar, brown sugar, the remaining 1 teaspoon of lemon zest and the cinnamon. Add to the apples. Use your hands to toss the slices until uniformly coated. Transfer to the pie plate, mounding the apples slightly in the center (it's OK if the apples stand tall in the plate because they cook down).<br>
<br>
5. Scatter the Crisp Topping evenly over the surface of the apples. Gently press into place. Place the pie plate on a baking sheet (to catch any juices).<br>
<br>
6. Bake the crisp until browned with visible juices, about 50 to 60 minutes, tenting it lightly with foil if the surface gets too dark. Transfer to wire rack to cool at least 2 hours before serving for juices to thicken. (The crisp can be stored overnight at cool temperature; do not refrigerate.) To serve, serve warm. Reheat, uncovered, in a 350-degree oven until warmed through, about 15 minutes. Spoon on dessert plates; top with a small scoop of vanilla ice cream.<br>
<br>
Each of 10 servings: 418 calories; 41 mg sodium; 31 mg cholesterol; 18 grams fat; 8 grams saturated fat; 66 grams carbohydrates; 3 grams protein; 3.49 grams fiber.<br>
<br>
Copyright @ 2010, Los Angeles Times
sns-gastro-photo-food-pictures-008

( Photo by Kirk McCoy / Los Angeles Times )

Servings: 8 to 10

Active Work Time: 45 minutes

Total Preparation Time: 2 hours plus 2 hours cooling

CRISP TOPPING

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces

1 cup light brown sugar, packed

1 cup flour

1 teaspoon cinnamon

1/8 teaspoon salt

2/3 cup pecans

1. Place the butter, sugar, flour, cinnamon, salt and pecans in a food processor and process until the mixture is finely ground and crumbly without seeing any flour, about 30 seconds. Transfer to a plastic food bag; place in the refrigerator until ready to use.

FRUIT

2 cups cranberries

1 cup granulated sugar, divided

1 teaspoon finely grated orange zest

2 teaspoons finely grated lemon zest, divided

1/2 cup water

7 large tart apples (a mix of Jonathan, Golden Delicious, Granny Smith), peeled, halved, cored, thinly sliced

1/4 cup flour

2 tablespoons light brown sugar

1 teaspoon cinnamon

Vanilla ice cream, for serving

1. Heat the oven to 375 degrees. Set aside a 9-inch deep pie plate.

2. Place the cranberries, 3/4 cup of granulated sugar, orange zest, 1 teaspoon lemon zest and water in a small non-aluminum saucepan over medium-high heat. Bring to a boil, then reduce the heat and cook until the cranberries are soft and the mixture starts to thicken, about 5 minutes.

3. Transfer the cranberries to the reserved pie plate. Spread them evenly over the bottom. Set aside.

4. Place the sliced apples in a large bowl. In a small dish, combine the flour, the remaining 1/4 cup of granulated sugar, brown sugar, the remaining 1 teaspoon of lemon zest and the cinnamon. Add to the apples. Use your hands to toss the slices until uniformly coated. Transfer to the pie plate, mounding the apples slightly in the center (it's OK if the apples stand tall in the plate because they cook down).

5. Scatter the Crisp Topping evenly over the surface of the apples. Gently press into place. Place the pie plate on a baking sheet (to catch any juices).

6. Bake the crisp until browned with visible juices, about 50 to 60 minutes, tenting it lightly with foil if the surface gets too dark. Transfer to wire rack to cool at least 2 hours before serving for juices to thicken. (The crisp can be stored overnight at cool temperature; do not refrigerate.) To serve, serve warm. Reheat, uncovered, in a 350-degree oven until warmed through, about 15 minutes. Spoon on dessert plates; top with a small scoop of vanilla ice cream.

Each of 10 servings: 418 calories; 41 mg sodium; 31 mg cholesterol; 18 grams fat; 8 grams saturated fat; 66 grams carbohydrates; 3 grams protein; 3.49 grams fiber.

Copyright @ 2010, Los Angeles Times

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook
  • Home Delivery Home Delivery

PHOTO GALLERIES

TOP VIDEO

CONNECT WITH US


2013 YEAR IN REVIEW
Look for this special section in your
Baltimore Sun newspaper on Dec. 29, 2013.
  • Twitter
  • Facebook
  • Instagram
  • Google Plus
  • RSS Feeds
  • Mobile Alerts and Apps

Contact Us | Newsroom directory | Social Sun