Receta Cranberry-Apple Crisp with Oatmeal Streusel Topping
Cranberry-Apple Crisp with Oatmeal Streusel Topping
Christmas came early this past weekend, where C & I spent Saturday afternoon opening gifts and catching up over beers and chips & salsa with his dad’s family. C made his famous salsa and I was asked to bake an apple pie and an apple crisp. But, since I didn’t want to bring two plain apple dishes, I decided to mix things up with this yummy Cranberry-Apple Crisp. The filling was a brilliant magenta color and the topping… to. die. for. I’ve got extra cranberries in the fridge waiting to be used for cranberry bread, but now I’m rethinking my plans!
Cranberry-Apple Crisp with Oatmeal Streusel Topping
Topping:
- 1 c light brown sugar, packed
- 1 c old-fashioned oats
- 3/4 c all-purpose flour
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 c (1 stick) unsalted butter, chilled and cut into pieces
- Filling:
- 2 (12 oz) packages fresh cranberries
- 1-1/4 lbs Golden Delicious apples (about 3 medium), peeled, cored and cut into 1/2″ cubes
- 3/4 c Splenda for Baking
- 2 tbsp apple cider vinegar
Combine brown sugar, oats, flour, salt and spices in a large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling (topping can be prepared 1 day ahead; keep chilled).
Preheat oven to 375 degrees F. Generously butter 13×9 baking dish. Combine cranberries, apples, Splenda and apple cider vinegar in a large pot. Bring to a boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over the dish.
Bake crisp until filling bubbles thickly and topping is crisp and a deep golden brown, about 30 minutes. Let cool 10 minutes, then serve with ice cream, if desired.
apple,
cinnamon,
cranberry,
crisp,
nutmeg