This is what one of my cousins brought as her contribution to the evening meal last week. She’s a funny one, that cousin. Always claiming she is the opposite of a domestic goddess.
I guess because of that, I didn’t expect much from her pan full of crisp. But, she insisted that we all taste it and tell her it’s delicious even if we then turned around and made faces at someone sitting next to us. So we dutifully took small bowls of the stuff. It knocked our socks off. And we weren’t lying to her. I know this because the leftovers got left here and I ate them all within the next day and then heard tell that another cousin went home and made it, too.
Cranberry Apple Crisp
Adapted from One Hundred Dollars a Month (Hi Mavis!)
12 oz cranberries (1 bag)
1 1/4 cups sugar
1/2 cup orange juice
5 tart apples, peeled, cored, sliced
1/2 cup butter, cold and cubed
1 1/2 cups rolled oats
1/2 cup brown sugar
3/4 cup whole wheat flour
pinch of salt
1 t cinnamon
In large sauce pan, cook cranberries with white sugar and orange juice until cranberries are softened and sauce has thickened, about 15 minutes. Stir in the apples and pour it all into a 9×13 baking dish.
Combine oats, brown sugar, flour, salt, and cinnamon. Cut in the butter until well incorporated (I used my hands). Sprinkle on top of the fruit and bake at 375 for 35-45 minutes or until quite bubbly and topping is browned a bit. Serve warm or cold with milk or ice cream.