Apple Cranberry Crisp

Here is our Great Pacific Northwest our spring has recently been cold and windy, much like fall....and once again we are thinking of comfort food...hot soups and warm desserts....This recipe was inspired by Americas Test Kitchen....the cranberries give it a tartness and the apples the sweet...it is great served warm or cold...

Apple Cranberry Crisp

Topping

3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
3/4 cup old fashioned oats

Filling

1 1/4 cups granulated sugar, divided
1/4 cup water
1 whole can of whole cranberry sauce
2 1/2 lbs granny smith apples, peeled, cored, and cut into 1/2-inch pieces (6 to 8 apples)
2 1/2 lbs braeburn apples or golden delicious apples, peeled, cored, and cut into 1/2-inch pieces (6 to 8 apples)
1 cup dried sweetened cranberries
3 tablespoons minute tapioca

Directions

1.In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.

2.In a deep skillet, combine cranberries with 3/4 c sugar, water, and, can of cranberry sauce. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy. Transfer cranberries to a bowl and set aside.

3.Add the apples to the same skillet. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to skillet and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.

4.Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.

gather all your ingredients...I used Granny Smith and Braeburn...

peel all the apples and put in water with a little lemon juice...

cut the apples in half inch cubes...

mix the topping until crumbling....

mix the cranberry and apple and cook together until hot and apples begin to juice...this just gives the Crisp a head start...

the tapioca helps absorb the juice without drying the crisp out, so does the dried cranberries...

spread filling in 9 x 13 pan and

spread topping on filling...bake 30 minutes and voila!

it is finished! This is so good...you can taste the butter and the sweet tart of the filling...

serve with vanilla ice cream! oh heaven in a dish!

Cheers to Happy  !!