I’ve had a cold all week and I am utterly tired of it. I’m tired of the sneezing, sniffling and constant headache – I am ready to be over it. In the daze of my cold, I’ve barely had the energy to cook and have been very lucky to have an amazing boyfriend. Have I told you about him? He brings home hot soup and ultra soft tissues when I’m not feeling well. There’s nothing more a girl with a sore throat and sniffly nose could ask for.
Although I’ve been living mostly on store bought soups the last few days, I did get around to make one thing. I had already purchased everything I needed at the store last week which made this very simple to throw together, even though I was only half awake. I needed to have something homemade and delicious, and this apple-cranberry crisp fit the bill. Cranberries with apples is perfect in fall, but you could easily switch up the fruit depending on the season. The tartness of the cranberries cuts perfectly into the sweet, buttery topping. I love that the apples stay intact instead of turning mushy and the cranberries stain them a beautiful deep pink. This week I have been eating this for dessert or breakfast with a dollop of plain yogurt on top. It would also be amazing warm out of the oven with a scoop of vanilla ice cream. Crisps like this are wonderfully easy to put together. They are rustic and homey, but delicious enough to serve at a dinner party. Easy thanksgiving dessert or amazing breakfast when you have a cold. Either way, I think you’ll be satisfied.
Apple-Cranberry Crisp
Adapted from Bon Appetit
Makes 12 servings
Topping
- 3/4 cup (packed) golden brown sugar
- 1 cup old-fashioned oats
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Filling
- 2 cups fresh cranberries (you could use frozen here too)
- 8 small good baking apples (about 5 medium-large apples), peeled, cored, cut into 1/2-inch wedges
- 1 cup sugar
- 2 tablespoons apple juice or cider
For topping:
Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)
For filling:
Preheat oven to 375°F. Generously butter 13×9x2-inch glass baking dish. Combine cranberries, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Stir in apple pieces and transfer filling to prepared dish. Sprinkle topping over.
Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes.
This is my favorite! I didn’t know this dish was so versatile… More please
you are pretty much the cutest person ever Emily. not really news to me of course. and that boyfriend sounds like a keeper!!
keep it comin’ – i love your blog!! xo