Apple Cranberry Crisps - Chatelaine

Submitted by Diana 2

"I found this recipe in of all places....the Air Miles magazine. Turns out it's from Chatelaine magazine. This is baked in individual serving sizes, but I expect it could also be made in a 9 or 10 inch casserole dish. Either way...nothing says comfort quite like a fruit crisp. This one especially. Would be wonderful to top off your Thanksgiving or Christmas dinner. I used orange juice in place of the liqueur. Use Granny Smith or any other firm apple because of the long baking time. Individual serving dishes should have a 1-1/2 cup capacity. Oh....don't forget the whipping cream on top ;)"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 8

ingredients

• Topping

• 1 cup oats, not instant
• 1⁄3 cup brown sugar
• 1⁄3 cup flour
• 1⁄3 cup almonds, chopped
• 1⁄3 cup butter, soft

• Fruit Mixture

• 1 1⁄2 cups cranberries, coarsely chopped
• 8 apples, peeled, cored and thinly sliced
• 1 cup brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 cup orange liqueur (optional)
• 1 teaspoon vanilla

directions

1. Preheat oven to 350*.
2. Mix all topping ingredients until crumbly. Set aside.
3. In a large bowl, mix together cranberries, apples, brown sugar, flour, cinnamon and nutmeg.
4. Stir in liqueur (or orange juice) and vanilla.
5. Pack mixture among 8 oven-proof coffee mugs or ramekins. Fruit will shrink during baking.
6. Generously sprinkle with topping.
7. Place on a cookie sheet and bake for 45 - 50 minutes. Serve warm.

Reviews

[PaulaG]

There is something very comforting about apple crisp and with the addition of cranberries and almonds it makes it extra special. I was concerned about the quantity of apples; however, the fruit does really cook down and something that must be considered. The spices were added together and the equivalent in apple pie spice was used. I also used the orange juice option. The recipe was reduced to 4 servings nicely and baked in individual pie tins. This is a wonderful winter treat.