Cranberry Apple Crisp

Tonight we had company over for supper, and for dessert I fixed Cranberry Apple Crisp. I got the recipe from Simply in Season (can you tell that I like this cookbook?!), and made just a couple of changes. I left out the teaspoon of grated orange peel in the filling. And then I also didn't include the 1/3 cup of chopped nuts in the topping, just because I was feeling lazy and didn't want to chop up any nuts. Also, I didn't have brown sugar, so I substituted by using white sugar and a bit of molasses. Despite my changes, it turned out excellent. The filling was tart and sweet, and the topping is generously portioned, so there's lots of the "good stuff". A lovely, unique fall dessert.

Cranberry Apple Crisp

4 cups cooking apples (peeled and sliced)

2 cups cranberries

1/4 cup brown sugar

Combine in a large bowl and toss gently until fruit is coated. Place in greased 8x8-inch baking dish.

I thought the unbaked filling looked so pretty, with the contrast of the pale apples and the deep red cranberries

For the topping:

3/4 cup brown sugar

3/4 cup flour

3/4 cup rolled oats

1/4 cup quick oats

1 teaspoon ground cinnamon

combine all in a medium bowl, then add:

4 tablespoons butter

1 tablespoon oil

Combine until crumbly. Sprinkle evenly over apple mixture. Bake at 350 until fruit is soft and topping is crisp, 45-50 minutes.

This post is linked to
Tasty Tuesday
Tempt my Tummy Tuesday