Recipe: Cranberry-Apple Crisp

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This autumnal crisp tastes great on a chilly, windy evening during any of the fall and winter months. I’ve adapted my crisp from two recipes that have been on my “make soon” list for a while: the filling comes from smitten kitchen, and the topping from Cookie and Kate. Friends coming for dinner on a Saturday evening gave me a perfect excuse to try this out. Sarah, Joe, and F certainly helped it disappear quickly!

pre-baking

pre-baking

Cranberries and apples really shine underneath a subtly sweet, slightly chewy topping. It tastes great with a scoop of vanilla ice cream or dollop of Greek yogurt on top. (F and I enjoyed the last two portions with Greek yogurt for post-cycling brunch the next day.) The crisp is also pretty healthy; yes, there’s a bit of brown sugar here and there, but all the rest is just fruit, ground almonds, and whole grains.

Cranberry-Apple Crisp (adapted from smitten kitchen & Cookie and Kate; serves 6-8 generously)

Ingredients

  • Filling:
    • 3 cups fresh cranberries (can be fresh-frozen)
    • 2/3 cup brown sugar (I used dark brown; feel free to use light brown)
    • zest & juice of 1 lemon
    • zest of 1 orange
    • 1 tsp ground cinnamon
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 3 Granny Smith apples, peeled, cored & diced
  • Topping:
    • 1.25 cups oats
    • 2/3 cup almond meal (ground almonds)
    • 1/2 cup whole wheat flour
    • 1/3 – 1/2 cup brown sugar
    • 1/4 tsp sea salt
    • 5-6 tbsp unsalted butter, melted
    • 3 tbsp plain yogurt

Procedure

  • Preheat the oven to 350F (175C).
  • Make filling: Stir together all of the ingredients and spread in a medium baking dish.
  • Make topping: Whisk together the dry ingredients, then stir in the butter and yogurt until the mixture is evenly coated.
  • Dollop the topping onto the fruit mixture and spread it evenly without packing it down. Bake for 50-55 minutes or until the fruit is bubbling and the topping looks set and golden-brown (you may have to cover the crisp with foil partway through if the topping browns too fast).

Enjoy!

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