Looking for a perfect alternative to a pie for Thanksgiving? This is your answer. I say perfect because most importantly it’s absolutely delicious, but as a cook there’s nothing more rewarding then providing fantastic deliciousness with the minimum of effort. Crisps are way less trouble than a pie crust (and I actually think they taste better). I like to slip a few sliced almonds into the topping for a little extra crunch and flavor but if you have nut issues just leave them out. It’s important to remember to keep the butter nice and cold for this, you use the “rubbing method” for the topping which really means you rub the topping ingredients together through your fingers until it resembles breadcrumbs. Here’s a great instructional video if you’re interested.
I think cranberries should have more of a starring role in the Thanksgiving feast. Yes, you have the sauce and it’s a wonderful addition, cutting the richness of the other dishes with its tart, acidic taste but why do we have to stop there? Why not add them into other dishes such as this outrageously scrumptious crisp. Serve it with cream, ice cream or creme fraiche. This is going to become a favorite.Print
Apple and Cranberry Crisp
For the filling:
1 cup fresh cranberries
6 small apples (approximately 3 lb) peeled, cored and sliced into reasonably uniform slices
1/2 cup cane sugar
Zest and juice of an orange
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 tablespoon cornstarch
For the topping:
1 cup all purpose flour
1/2 cup cane sugar
3/4 cup oats
1/4 cup sliced almonds
1/4 teaspoon cinnamon
pinch of salt
1 stick (4 oz) unsalted butter, diced – COLD!
Heat the oven to 350F
In a large bowl combine the cranberries, apples, sugar, zest and juice of the orange, cinnamon and nutmeg. Stir well to combine, then add the 1/2 tablespoon cornstarch, stir well and set aside while preparing the topping.
In another large bowl mix together the flour, sugar, oats, almonds, cinnamon and salt.
Rub in the diced butter (see explanation above) until you produce a mixture like breadcrumbs.
Spoon the fruit mixture into the baking dish, sprinkle the topping over, making sure all the fruit is covered.
Place on a baking sheet lined with parchment paper and put into the oven. Bake for 40-50 minutes, until the top is golden and the juices are bubbling up the side of the dish.
Remove from the oven, allow to sit for 10 minutes or so. This will give the filling time to set a little. Then serve with cream, ice cream or creme fraiche.