Cobblers, Crisps, Crumbles

Cranberry Apple Crisp

Fall is in the air….I can feel it. The days are getting shorter, the nights are getting colder, and EVERYWHERE you go there is Pumpkin Spice something-or-other..

But seriously, can you believe we’re halfway through October? The month is flying by and soon it will be Thanksgiving/Christmas/New Years.

I just freaked myself out.

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One year ago: Ultimate Cinnamon Rolls

Cranberry Apple Crisp – adapted from Dorie Greenspan

1 cup all purpose flour
1 cup packed brown sugar
1 cup oatmeal
1/2 tsp ground ginger
1/2 tsp ground cinnamon
4 oz. butter, melted

Filling:

4 medium apples, peeled, cored and cut into ¼ inch chunks
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
2/3 cup sugar ( I only used 1/3 cup)
1 tbs. all-purpose flour

Center a rack in the oven and preheat the oven to 375°F. Lightly butter a large souffle/gratin dish and set aside.

In a large bowl, combine the flour, brown sugar, oatmeal, ginger and cinnamon. Pour in the melted butter and toss with a fork until large clumps form. Set aside while you prepare the filling.

Toss all the filling ingredients together in a large bowl. Pour the fruit into the dish, then sprinkle the topping over the fruit. Bake the crisp for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the dish to a rack and let rest for at least 10 minutes before serving.

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