I wanted to make something new for dessert on Sunday, and like I said, Everyday Food had tons of ideas! This is actually an apple cranberry crisp, but apparently you can't get fresh or frozen cranberries right now...anywhere! So, I turned it into apple cherry crisp. I assume it was just as good if not better. I'd highly recommend this!
- 2.5-3 lbs Braeburn or Gala apples, peeled, cored and diced into 1/2 inch dice (I just used my apple, corer, peeler, slicer and then cut the sections into sixths)
- 1 pound fresh cranberries, rinsed well (I used frozen cherries)
- 1 cup roughly chopped walnuts (I omitted)
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh orange juice
- 2 teaspoons grated orange zest
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon grated nutmeg
- 1 1/2 cups rolled oats
- 1 1/2 cups packed light brown sugar
- 3/4 cup all-purpose flour
- 12 tablespoons unsalted butter
- Vanilla ice cream as accompaniment
Preheat the oven to 375 degrees F. But a 9x13 inch baking dish.
In a large bowl, combine the apples, cranberries, walnuts, sugar, orange juice, orange zest, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg, and toss well to combine.
In a separate bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon of cinnamon, and remaining 1/4 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
Pour the fruit mixture into the dish. Sprinkle the crumb mixture over the top and bake for 15 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly and the apples are tender, 35 to 40 minutes.
Remove from the oven and let rest 10 minutes before serving with vanilla ice cream on top.