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 CrispAdapted from The Barefoot Contessa Cookbook
Serves 10 people
Baking time: about one hour
Vegetarian (and easy to veganize)
Ingredients4 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
Directions1. 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.