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.
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
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.