Cranberry Apple Desserts

Half sorry, I am, to share this recipe, for if history is a guide, now that it’s in print, I’ll move on to others.

But so pleased, I am, to share this recipe. It’s such a favorite!

The fruits form a troika, each carrying a singular fruity tune but harmonizing in wintry song. The topping is bright with ginger and gives crunch to the soft, dark fruit.

For a rustic dessert, try it as shown here, in a crisp.

NON-FAT LOW-SUGAR CRANBERRY APPLE CRISP For a ‘diet’ version that will leave no one hungry, substitute Splenda for sugar, skip the topping and instead finish with a couple of tablespoons of raw sugar (such as turbinado or Demerara) that will form a thin sweet layer in the oven.

CRANBERRY APPLE PIE For a pie filling, use three tablespoons of corn or potato starch for thickening, fill an unbaked pie shell, cover with the topping and bake at 375F for about an hour. Let set for several hours before serving.

CRANBERRY APPLE SAUCE Or serve the fruit, slightly warm, over ice cream or pound cake.

Or honestly? Scoop it by the spoonful, straight from the frig, you know, in the middle of the night.

ALANNA's TIPS Does your pantry hold panko (pronounced pawn-ko), the Japanese bread flakes? It’s a staple in mine and the base of my favorite new topping for fruit crisps, crumb pies and even vegetable dishes. Panko is lighter and crispier than regular bread crumbs and best of all, it’s shelf stable so is easy to keep on hand.