BERKELEY APPLE-PECAN-CRANBERRY CRISP

BERKELEY APPLE-PECAN-CRANBERRY CRISP

Photo by Pamela C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    cups sliced unpeeled Jonagold, Braeburn or other good pie apples

  • 1

    cup fresh cranberries

  • ¼

    cup plus 3 tablespoons firmly packed brown sugar, divided use

  • teaspoons ground ginger, divided use

  • Juice of ½ lemon

  • ¾

    cup flour

  • ¾

    cup old-fashioned rolled oats

  • ½

    cup pecan halves or pieces, lightly toasted and chopped

  • 6

    tablespoons unsalted butter, cut into small pieces

  • Whipped cream or vanilla ice cream, for serving (optional)

Directions

Heat oven to 375 degrees. Place apples and cranberries in a 9-inch pie plate. Add 3 tablespoons of the brown sugar, ½ teaspoon ground ginger and lemon juice; toss to combine. Pat the fruit to compress it in the dish, and flatten the top evenly. In a bowl, combine the flour, oats, remaining ¼ cup brown sugar, nuts and remaining 1 teaspoon ginger. Cut in the butter with two knives, then use your fingers, working quickly to distribute the butter evenly. Sprinkle the topping evenly over the fruit, then press it down lightly with your fingers. Bake for 40 to 45 minutes, or until the topping is crisp and golden and the fruit is soft and bubbly. Serve hot, warm or at room temperature with whipped cream or ice cream.


Nutrition

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