This one’s from my co-author. Growin’ up in southeastern Pennsylvania around lots of fruit trees, she makes a mean crisp.
Cranberries are usually only available around the holidays, so buy a couple of extra bags and freeze them. That way you can make this crisp whenever the mood strikes.
Recipe information
Yield
feeds 4 to 6
Ingredients
The Filling
The Topping
The Accoutrement
Preparation
Step 1
Preheat the oven to 375°. Smear an 8 by 10 by 2-inch baking pan (2 1/2-quart capacity) with butter.
Step 2
Mix up the sugar, flour, and salt in a large bowl. Toss in the apples, cranberries, raisins, and zest. Stir til everything is well mixed, and dump it all into the buttered pan.
Step 3
Make the topping. Cut the butter into 1/2-inch cubes and put them in a bowl along with all the remaining ingredients for the topping. Pinch the mixture with your fingers til all the ingredients are evenly coated and crumbly. Sprinkle the topping over the fruit.
Step 4
Pop the pan into the oven and bake for 45 to 55 minutes, or til the fruit juices are bubbling and the topping is browned. Pull the crisp out of the oven and let it cool for 20 to 30 minutes. Serve warm with a scoop of ice cream.
