Apple-Cranberry Crisp

By avaspapa

Apple-Cranberry Crisp and caramel sauce

Ingredients

• 1 c. all-purpose flour
• 1 c. old-fashioned oats
• 2/3 c. (packed) golden brown sugar
• 1/2 c. unsalted butter, cut into pieces room temperature
• Fruit
• 5 large Jonathan apples (about 2 1/2 lbs.) peeled and sliced
• 4 Granny Smith apples (about 2 lbs.) peeled, sliced
• 2 c. fresh or frozen cranberries
• 3/4 c. sugar
• 6 T. all-purpose flour
• 1 1/2 t. ground cinnamon
• unsalted butter, cut into pieces
• Carmel 1 c. sugar
• 1/2 c. water
• 1 c. whipping cream
• 1/2 c. unsalted butter, cut into pieces

Preparation

Step 1

Crisp
For Topping: Mix first 3 ingredients in bowl. Add butter, rub with fingertips until mixture resembles coarse meal.

For Fruit: Preheat oven to 350 deg. Butter 13 x 9 x 2 inch glass baking dish. Mix apples cranberries, sugar, flour, can cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.

Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly. Serve with sauce.


Caramel Sauce
Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with brush dipped into water and swirling pan. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until caramel melts. Add butter and stir until melted. Let cool slightly. Serve caramel sauce warm.