Apple Pecan Cranberry Crisp
Source of Recipe
fooddownunder.com
List of Ingredients
3 lrg Jonagold or Braeburn apples, unpeeled, cored, sliced
1 cup fresh or frozen cranberries (see note)
Juice of 1/2 lemon (2 tablespoons)
1/2 cup firmly packed brown sugar (divided)
1 1/2 tsp ground ginger (divided)
1/4 tsp salt, or to taste
1/2 cup old-fashioned oatmeal, uncooked
1/2 cup lightly toasted, chopped pecans (see note)
1/4 cup all-purpose flour
6 tbl unsalted butter, cut into small pieces (see note)
Whipped cream or vanilla ice creamRecipe
* Heat oven to 375 degrees. Place apple slices and cranberries in 9 inch pie plate or casserole. Add lemon juice, 3 tablespoons of the brown sugar, 1/2 teaspoon of the ground ginger and salt; toss to combine. Pat fruit to compress in plate; flatten top evenly.
* Combine oatmeal, nuts, flour, remaining brown sugar and remaining 1 teaspoon ginger in medium bowl. Cut in butter using pastry blender, 2 knives or fingers to distribute butter evenly. Sprinkle topping evenly over fruit; press down lightly.
* Bake until topping is golden and fruit is soft when pierced with sharp knife, 50 to 60 minutes. Serve with whipped cream or ice cream.
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* Note: Dried cranberries or tart cherries can be substituted for fresh.
* Rehydrate in very hot water about 30 minutes. Drain well.
* Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
* Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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