Cran Apple Crisps

By jmetcalf

Ingredients

• For the topping
• 3/4 cup all-purpose flour
• 1/2 cup (packed) light brown sugar
• 1/2 cup old-fashioned oats
• 1/2 cup shredded sweetened coconut
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 stick (8 tablespoons) cold unsalted butter cut into 4 pieces
• For the filling
• 4 medium apples, peeled, cored and cut into 1/4 inch chunks
• 1 cup fresh or frozen cranberries (if frozen, don’t thaw)
• 1/2 cup moist, plump dried cranberries or raisins (dark or golden)
• 2/3 cup sugar
• 1 tablespoon all-purpose flour

Details

Adapted from therepressedpastrychef.com

Preparation

Step 1

Getting Ready:
Center a rack in the oven and preheat the oven to 375°F. Lightly butter eight ovenproof cups or bowls, each with a capacity of about one cup. Pu the cups on a baking sheet lined with parchment or a silicone mat.
To make the topping:
Put all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)
To make the filling:
Toss all the ingredients together in a large bowl. Divide the fruit evenly among the cups then spoon an equal amount of topping over each portion of fruit. Bake the crisps for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the cups to a rack and let them rest for at least 10 minutes before serving.