Apple-Cranberry Crisp

Submitted by DrGaellon

"From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper.""

 

• Ready In: 1hr 40mins
• Ingredients: 15
• Serves: 8-10

ingredients

• Topping

• 3⁄4 cup all-purpose flour
• 1⁄2 cup packed light brown sugar
• 1⁄2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 3⁄4 cup old fashioned oats

• Filling

• 1 lb cranberries, fresh or frozen
• 1 1⁄4 cups granulated sugar, divided
• 1⁄4 cup water
• 1 1⁄2 ounces crystallized ginger, diced fine (about 5 large slices) (optional)
• 1⁄4 cup cranberry wine (optional) or 1/4 cup sweet dessert wine (optional)
• 2 1⁄2 lbs granny smith apples, peeled, cored, and cut into 1/2-inch pieces (6 to 8 apples)
• 2 1⁄2 lbs braeburn apples (6 to 8 apples) or 2 1/2 lbs golden delicious apples, peeled, cored, and cut into 1/2-inch pieces (6 to 8 apples)
• 1 cup dried sweetened cranberries
• 3 tablespoons minute tapioca

directions

1. In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.
2. In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside.
3. Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.
4. Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.

Reviews

[rosslare]

Very yummy and surprising with the ginger. I used fresh, minced ginger, since it gets boiled with sugar and the cranberries, anyway. No difference in the end result. I also doubled the topping and added some salt to it. Very nice with ice-cream!

 

[LaJuneBug]

I just loved this! I used the crystallized ginger, which I'm not sure was a huge plus, and would have used the sweet wine if I had it. I'll have to play with the recipe a little more while cranberries are in season. Thanks for posting!

 

[Scrivener1]

Even though this recipe calls for a fair amount of sugar, it really wasn't too sweet because of the cranberries.

 

[Eunjung]

I am not a crisp expert, but my dinner guests and family all thought this dessert was lovely. The dried cranberries lent a really nice touch. note: it took me a while to peel, core, and cut all the apples. so please give yourself enough time.