Apple Cranberry Crisp

I made this with my daughter over video chat on American Thanksgiving. She cut the recipe in half and made individual servings and I made one big crisp in a cast iron fry pan. I love the sweet and sour taste of cranberries and sugar but this recipe does have a lot of sugar you could use less and add honey or maple syrup. I also loved the pecan topping. I might consider that on all my crisp toppings.

Serves 6 Prep time: 15 min Cook time: 30 min

Apple Filling:

• 1/3 cup granulated sugar

• 1 1/4 teaspoon cornstarch

• 3/4 teaspoons ground cinnamon

• 1/2 teaspoon kosher salt

• 1/8 teaspoon ground cloves

• 5 small apples (about 1 1/2 pounds), peeled, cored and cut into ½-inch wedges

• 2 cups fresh or frozen cranberries

• 1 tablespoon lemon juice

Whisk the sugar, cornstarch, cinnamon, salt, and cloves in a large bowl. Stir in the apples, cranberries, and lemon juice with a flexible spatula and spoon the apples and cranberries into your baking dish. I used a cast iron fry pan, but you could use 6 individual ramekins.

Pecan Crumble:

• 1 cup all-purpose flour

• 1 cup packed light brown sugar

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/8 teaspoon freshly ground nutmeg

• 1/2 cup unsalted butter, cold and cubed

• 3/4 cups pecans, toasted and roughly chopped

• Heavy cream, for drizzling

Heat the oven to 350°F. 

Whisk all of the dry ingredients in the same bowl in which you just prepared the filling. No need to clean it first. Rub the butter into the dry ingredients with your fingers until the mixture holds together when squeezed.

Spoon the crisp topping evenly over the apples (there will be a lot), pressing gently.

Bake on the bottom rack for about 30 minutes until the juices bubble up on the sides of the ramekins, the topping is lightly browned, and the apples and cranberries are bubbling underneath it in the center.

Let cool for about 15 minutes before serving with a drizzle of heavy cream. The crisps will keep tightly wrapped in the refrigerator for up to 3 days.

This is adapted from https://food52.com/recipes/print/88555