City Palate

The Wine and Beer Issue - May June 2017

Cranberry Apple Crisp
Untitled Document

November/December 2016

by Julie Van Rosendaal

Cranberries and apples are buddies - when they’re both in season, it’s time to bake a comforting crisp. This is just as suitable the next morning served cold with plain yogurt for breakfast.


3 large tart apples, cored and thinly sliced
1 c. fresh or frozen cranberries
2/3 c. sugar (or to taste)
a shake of cinnamon


Crumble topping:
1/3 c. all-purpose flour
1/3 c. oats
1/3 c. packed brown sugar
1/4 c. butter, cut into pieces
pinch salt


Preheat the oven to 350°F. Slice the apples into a large bowl, or directly into a pie plate or baking dish. Add the cranberries, sugar and cinnamon and toss to coat. (If you mixed them in a bowl, pour into the baking dish, including any sugar at the bottom of the bowl.)
In the same bowl, blend the flour, oats, brown sugar, butter and salt, blending with a fork or your fingers until well combined and crumbly. Scatter over the fruit, squeezing to create larger clumps of crumble as you go.
Bake for 45-60 minutes, until the topping is golden and the fruit is soft and bubbly around the edges. Serve warm, with ice cream or whipped cream. Serves 6-8.


Desserts