What a great recipe for the assortment of delicious apples plucked from your local apple orchard! This Apple and Dried Cranberry Crisp is a fall favorite! Enjoy on a picnic, at a holiday gathering, or as an after-dinner dessert with a bit of vanilla ice cream.
Serves 6-8
Inspired by Picnics Collected for Mercedes Benz from the Country Garden Cookbook Series (1994)
Ingredients:
Topping
- 1/2 cup pecan or walnut halves
- 1 cup all-purpose flour
- 1/3 cup firm packed light brown sugar
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1 tbsp grated orange zest
- 1/3 cup unsalted butter at room temperature
Filling
- Six apples (Golden Delicious, Honeycrisp, or Jonagold recommended!), approximately 2 pounds, quartered, cored, peeled, and sliced
- 1 tbsp maple syrup, or to taste
- 1/2 cup dried cranberries
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- For the topping, spread the pecans or walnuts on a baking sheet pan and toast for approximately 5 minutes or until lightly browned and fragrant. Let cool, then chop and set aside. Raise the oven temperature to 375 degrees Fahrenheit.
- In a large bowl, stir together the flour, brown and granulated sugars, cinnamon, and orange zest. Add the butter and, using your fingertips, work it in until the mixture resembles coarse sand. Mix in the pecans and set aside.
- Place the apples in a bowl and sprinkle with the sugar to make the filling. Add the dried cranberries and stir to mix. Place the filling in an eight or 9-inch baking dish, level the surface, and then spoon the topping evenly over the top,
- Cover with aluminum foil and bake for 20 minutes until the top is crisp and browned and the apples are tender.
- Pack in a portable container with a lid in a picnic basket to take along to your favorite fall picnicking spot.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
Eat your veggies. Save the planet.
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