Homespun cranberry & apple deliciousness in a crisp, as a fruit topping or in pie. One of my very favorite, adaptable recipes.
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.
CRANBERRY APPLE CRISP
- 1/2 cup dried currants
- 1/4 cup brandy or a fruity liquor
- Zest of an orange or lemon
- 1 cup sugar (Splenda works beautifully!)
- 1 tablespoon flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon table salt
- 6 ounces fresh or frozen whole cranberries, picked over, rinsed, and drained
- 3 large Granny Smith apples, peeled, quartered, cored and chopped (about 4 cups)
- 1/2 cup panko (see TIPS)
- 2 tablespoons brown sugar
- 1/4 teaspoon ground ginger
- 2 tablespoons butter, melted
Preheat oven to 375F. Soak currants in brandy and zest in a small bowl. In a large bowl, stir together sugar, flour, ginger and salt. Stir in cranberries, apple and soaked currants. Turn into a lightly buttered 10-inch quiche or 8x8 baking dish.
Mix topping ingredients and sprinkle over top. Bake for 45 minutes until bubbly and cranberries have popped.
Serve warm alone or topped with whipped cream or ice cream.
I really do prefer Granny Smith apples for the apple crisp, compared to a baking apple such as a Jonathan. The Granny Smiths cook softer and thus somehow soak up the flavor of the cranberries and currants more than Jonathans, which remain more intact while baking. I can't stop making this cranberry crisp! A favorite version is a mix of golden raisins (substituting for the currants) with apple, cranberry, rhubarb and sour cherries topped with a few black walnuts rather than the crumb topping or a sprinkle of raw sugar. Yum!More Cranberry Recipes
More Apple Recipes
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Your Comments:
This does look wonderful Alanna!