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Apple Crisp with Dried Cranberries

Source: Casual Cuisines of the World - Diner
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 6
Easily prepared in large batches, crumb-topped crisps are standard diner fare. This version includes the native American cranberry, which takes its name from kranbeere, the name bestowed by Dutch settlers who thought the plant’s stamen looked like a crane’s beak. Serve warm, with a large scoop of vanilla ice cream.
RECIPE INGREDIENTS
For the Topping:
1 cup coarsely chopped pecans
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch of salt
3/4 cup quick-cooking rolled oats
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
3/4 cup unsalted butter, chilled, cut into small pieces
For Filling:
8 Golden Delicious apples, about 2 1/2 pounds total weight
3 tablespoons fresh lemon juice
1/2 cup dried cranberries
Apple Crisp with Dried Cranberries Recipe at Cooking.com
DIRECTIONS
Preheat an oven to 350 degrees F. Butter a 9-by-12-inch oval baking dish.


FOR THE TOPPING:
Spread the pecans on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from the oven and let cool.


In a large bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves and salt. Add the toasted pecans, rolled oats, granulated sugar, brown sugar and butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.


FOR THE FILLING:
Peel, halve and core the apples, then cut lengthwise into slices 1/2 inch thick. Place in a bowl, immediately add the lemon juice and dried cranberries and toss to coat with the juice. Pour the filling into the prepared dish, leveling the surface. Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4 inch space between the topping and the pan sides.


Bake until the topping is golden brown and bubbling, 40-45 minutes, covering the top with aluminum foil if the crust begins to overbrown.


Transfer to a rack and let cool for 15 minutes before serving.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Apple Pies, Tarts & Crisps
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 692
Fat. Total: 37g
Fiber: 7g
Carbohydrates, Total: 92g
Sodium: 38mg
% Cal. from Fat: 48%
Cholesterol: 62mg
Protein: 6g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Edith, WI Reviewed: 12/09/2008
Delicious Apple Crisp Recipe
I skipped the allspice and cloves because I don't like them. I had a mixture of organic apples from my CSA fruit farm and they worked out well. It took a bit longer to bake than the recipe mentioned. Its a great apple crisp recipe and I would make it again. The pecans are a great addition. If you don't have pecans, walnuts would work well too--just don't leave out the nuts.
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