Last week we received our December issue of
There were mouth watering pictures of beautiful food.
We were especially drawn to the recipes using fresh cranberries.
In all my years of cooking, I have NEVER made anything with fresh cranberries.
Honestly, I don't recall seeing fresh cranberries in the grocery stores until
20+ years ago. I just never thought cooking with them until
Last week.
My better half (aka B) and I made Cranberry-Apple Crisp.
He is an expert at peeling and slicing. I'm kinda haphazard at both.
Neither are my favorite to do. LOL
1/2 cup unsalted butter (cubed and placed in freezer)
(I had salted so I used it)*
1 pound Honeycrisp apples (I'm sure your favorite apple would be fine)
they should be cored and peeled
1 pound fresh cranberries
1/4 cup water
1/2 cup sugar (I used just a wee bit less apples were sweet)
1/2 cup light brown sugar, firmly packed
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt* (I used salted butter so did not add salt)
3/4 cup all purpose flour
1 cup chopped pecans (we had walnuts so I used them)
Directions
Preheat oven to 350 degree F, grease a 8 1/2" x 12" casserole dish
Cut apples into quarters and slice into bite size cubes. Place apples and cranberries
in grease dish. Pour 1/4 cup water over apples and berries.
In a food processor, combine the sugars, nutmeg, cinnamon, salt and flour.
Pulse until combined.
Remove butter cubes from freezer and add to flour mixture.
Pulse until flour mixture resembles pea size crumbles.
this photo taken after frozen butter was added.
Sprinkle flour topping over fruit and top with chopped nuts.
Cover Dish with foil bake for 30 minutes covered,
Uncover bake for 30 additional minutes.
Fresh out of the oven
Cool before serving.
I might also ADD I wish you could fully enjoy this with your sense of smell too.
Recipe w/o pictures in case you want to copy and paste