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Receta Apple Pecan Cranberry Crisp
by Global Cookbook

Apple Pecan Cranberry Crisp
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Ingredientes

  • 3 lrg Jonagold or possibly Braeburn apples, unpeeled, cored, sliced
  • 1 c. fresh or possibly frzn cranberries (see note) Juice of 1/2 lemon (2 Tbsp.)
  • 1/2 c. firmly packed brown sugar (divided)
  • 1 1/2 tsp grnd ginger (divided)
  • 1/4 tsp salt, or possibly to taste
  • 1/2 c. old-fashioned oatmeal, uncooked
  • 1/2 c. lightly toasted, minced pecans (see note)
  • 1/4 c. all-purpose flour
  • 6 Tbsp. unsalted butter, cut into small pcs (see note) Whipped cream or possibly vanilla ice cream

Direcciones

  1. Heat oven to 375 degrees. Place apple slices and cranberries in 9 inch pie plate or possibly casserole. Add in lemon juice, 3 Tbsp. of the brown sugar, 1/2 tsp. of the grnd ginger and salt; toss to combine. Pat fruit to compress in plate; flatten top proportionately.
  2. Combine oatmeal, nuts, flour, remaining brown sugar and remaining 1 tsp. ginger in medium bowl. Cut in butter using pastry blender, 2 knives or possibly fingers to distribute butter proportionately. Sprinkle topping proportionately over fruit; press down lightly.
  3. Bake till topping is golden brown and fruit is soft when pierced with sharp knife, 50 to 60 min. Serve with whipped cream or possibly ice cream.
  4. Note: Dry cranberries or possibly tart cherries can be substituted for fresh.
  5. Rehydrate in very warm water about 30 min. Drain well.
  6. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
  7. Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.