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Apple Cranberry Crisp
Posted By Linda Capeloto Sendowski On November 4, 2010 @ 10:05 PM In Baking,Cookbook,Dessert Recipes,Dessert Recipes | No Comments
While making the previous post of Apple Cranberry Crostata, I had another idea. How about an apple cranberry crisp with almond paste crumbled into the crisp topping. Try this. Wow it was so good my husbands dieting discipline, well, crumbled.
4 large Granny Smith apples
1 cup cranberries
1 teaspoon cinnamon
1 tablespoon lemon juice
3 tablespoon corn starch
½ cup brown sugar
¼ cup sugar
2/3 cup old fashioned oatmeal
2/3 cup flour
½ cup brown sugar
6 tablespoons butter or margarine for non dairy occasions
½ package almond paste or marzipan, crumbled
2 tablespoons fresh orange juice
1 tablespoon orange zest
½ teaspoon cinnamon
Peel, core and slice the apples. Mix the apples with the cranberries, lemon juice, sugar, cinnamon, and corn starch. Equally divide the filling between 4 to 6 individual crisp dishes, like ramekins or other shapes.
Place the oatmeal, flour, brown sugar, cinnamon, orange zest, crumbled almond paste, and margarine or butter in a bowl. Blend the ingredients together with your fingertips until it is lumpy, course like peas. Add the orange juice and blend a moment longer with your fingertips. The topping will be lumpy and sticky. Portion it out evenly for the number of ramekins you are using.
Place the ramekins on a baking sheet to catch any drippings. Place the baking sheet in an oven preheated to 350°. Bake until the topping is golden brown, crispy and the fruit is bubbling underneath, about 30-40 minutes. It is best served warm but, I like the leftover even cold out of the refrigerator for breakfast next morning
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URLs in this post:
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 Cranberry, Pear, Apple Crisp: http://www.theglobaljewishkitchen.com/2010/11/20/cranberry-crisp/
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 Apple Rhubarb Pie: http://www.theglobaljewishkitchen.com/2010/11/23/apple-rhubarb-pie/
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