Monday, October 26, 2009

apple cranberry crisp

the goods:
unsalted butter, for baking dish
2.5 pounds sweet, firm Gala apples, peeled, cored, and cut into 1/2-inch dice
12 ounces cranberries (fresh or frozen)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice

crisp topping:
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
2/3 cup all-purpose flour
2/3 cup rolled oats
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Preheat oven to 375 degrees. Butter a 9x13 or 10x10 baking dish.

In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice.

Transfer to a baking dish.

In a medium bowl, combing crisp ingredients. Pinch together with your fingers until coarse crumbs form.

Sprinkle crisp topping over apple mixture.

Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving. Serve with vanilla ice cream.

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