Apple Cranberry Crisps - Chatelaine |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I found this recipe in of all places....the Air Miles magazine. Turns out it's from Chatelaine magazine. This is baked in individual serving sizes, but I expect it could also be made in a 9 or 10 inch casserole dish. Either way...nothing says comfort quite like a fruit crisp. This one especially. Would be wonderful to top off your Thanksgiving or Christmas dinner. I used orange juice in place of the liqueur. Use Granny Smith or any other firm apple because of the long baking time. Individual serving dishes should have a 1-1/2 cup capacity. Oh....don't forget the whipping cream on top ;) Ingredients:
1 cup oats, not instant |
1/3 cup brown sugar |
1/3 cup flour |
1/3 cup almonds, chopped |
1/3 cup butter, soft |
1 1/2 cups cranberries, coarsely chopped |
8 apples, peeled, cored and thinly sliced |
1 cup brown sugar |
2 tablespoons flour |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 cup orange liqueur (optional) |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350*.
2. Mix all topping ingredients until crumbly. Set aside.
3. In a large bowl, mix together cranberries, apples, brown sugar, flour, cinnamon and nutmeg.
4. Stir in liqueur (or orange juice) and vanilla.
5. Pack mixture among 8 oven-proof coffee mugs or ramekins. Fruit will shrink during baking.
6. Generously sprinkle with topping.
7. Place on a cookie sheet and bake for 45 - 50 minutes. Serve warm.
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