Just toss chopped apples and cranberries together in a deep dish pie plate. Add sugar and flour and then a topping of oatmeal, brown sugar, flour, nuts and butter and bake it until the top is crispy and the fruit is bubbling. It couldn’t be simpler.
To digress a moment – It would have been easier to present these Thanksgiving recipes in order; ie, Appetizers, Soup, Entree, Vegetables, Salad and Desserts but there is a reason for my haphazard postings. We are leaving for Florida in less than a week and I am trying to use up what I have in the pantry and fridge. I used part of a bag of cranberries for the previous recipe and needed to finish it up, plus I had apples and oatmeal that were just enough for this crisp. As another aside, are you ever surprised by the number of condiments that you collect in the door shelves of your refrigerator? I sometimes buy things like tahini or anchovy paste and then forget all about them. Note to self: Keep better track of what you have.
Cold weather has descended on us and we have had the gas logs burning in the living room. This weekend we will build a fire in the kitchen fireplace and enjoy warm bowls of this comfy crisp.
3 cups apples, peeled and cut into bite size pieces (About 2 large)
2 cups whole fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons flour
1/1/2 cups oatmeal
1/2 cup brown sugar, firmly packed
1/3 cup flour
1/2 cup walnut pieces
1 stick butter, melted
Preheat oven to 300 degrees F. In a large bowl place apples, cranberries, sugar and 2 tablespoons flour and mix together well. Place in a deep dish 9″ pie plate. In a medium bowl mix brown sugar, oats, flour, walnuts and melted butter. Mix to combine. Put topping on top of apple mixture. Bake uncovered until bubbly and lightly browned, about 1 hour. Serve warm with ice cream. 8 to 10 servings.