Monday, November 19, 2012

Thanksgiving Cranberry Apple Crisp

Can you believe that Thanksgiving is almost here?

I'm in Des Moines to celebrate this glorious holiday. The weather is actually beautiful and not too cold. Looking forward to a week filled with family—and what else?—food!

As my holiday gift to you, here's one of my favorite recipes for Cranberry Apple Crisp. I love this recipe. It's lovely with the rubicund cranberries studding the dish. It's also delicious. The perfect addition to any holiday meal. Have a happy Thanksgiving!

Cranberry Apple Crisp

Adapted from The Barefoot Contessa Cookbook
Serves 10 people
Baking time: about one hour
Vegetarian (and easy to veganize)


4 to 5 pounds apples (about 10 to 12 apples), peeled, cored, and sliced
zest of 1 lemon
1 tablespoon lemon juice
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
2 cups fresh or frozen cranberries
1/2 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced


1. Preheat the oven to 350 degrees.

2. Butter the inside of a 10 x 15 x 2 1/2 inch baking dish.

3. In a large bowl, combine the sliced apples, the cranberries, the lemon zest, the lemon juice, 1/4 cup granulated sugar, 1/2 cup brown sugar, and about 2 tablespoons flour. Toss well. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the apple cranberry mixture into the baking dish and gently smooth the top.

4. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea sized and the mixture is crumbly. Sprinkle evenly on top of the apples and cranberries.

5. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 20 to 30 minutes, until warm.

No comments:

Post a Comment