Friday, June 6, 2014

Cranberry Apple Crisp

I know there are hundreds of recipes for Fruit Crisp, but I just can't seem to get enough of them.
Here's one of my favorites to make for Thanksgiving and Christmas.
I've been making this since 2009.

The success of this Crisp over other recipes is that the fruits are cooked separately.
There is less liquid and the tapioca thickens the apple mixture.
The final crisp will not be soupy like many others.
This recipe comes from Cook's Illustrated Test Kitchen.

Here's what you'll need:
1 - 9" X 13" baking dish on a baking sheet pan.

Topping Ingredients:

12 TBS chilled butter, cubed
3/4 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 tsp cinnamon
3/4 C Oats

 Cranberries Ingredients:

1 pound of frozen cranberries
1/2 C granulated sugar
1/2 C water

Apples Ingredients:

5 pounds of Apples ( a combination of  2 1/2 pounds of Granny Smith and 2 1/2 pounds of Golden Apples), peeled, cored and cubed.
1/2 C granulated sugar
1 C dried cranberries
3 TBS tapioca

Topping Preparation:

In a food processor:
Granulated Sugar
Brown Sugar
Long Pulses , about 12 times until pea sized pieces appear.
Transfer to a bowl.
Add Oats by hand, to create small clumps of a crumble.
Refrigerate it.

Cranberries  Preparation:

In a Dutch Oven on medium heat:
Frozen Cranberries
Granulated Sugar
Cook about 10 minutes, stirring often.
Transfer to a bowl and use the same pot to cook the Apples.

Apples Preparation:

In the Dutch Oven:
Granulated Sugar
Dried Cranberries
Cook about 5 minutes to allow the Apples to release their juices
Tapioca and mix well.
Add Berry mixture and stir to combine well.

Pour into the baking dish.
Bake at 400 degrees for 30 minutes.

Serve with Whipped Cream or Vanilla Ice Cream.

Peace in the Kitchen!

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