Apple-Cranberry Crisp

This recipe comes from chef Peter Berley; it’s an easy way to finish a special meal, and it has plenty of crowd appeal.  The recipe doubles nicely, and there’s no special trick to making it–so don’t hesitate to give it a try. I find that a mix of tart and sweet apples works nicely. You’ll find plenty of options at farmers’ markets and even in grocery stores at this time of year.

Serves 6

Ingredients

For the Filling:

3 pounds apples, peeled, cored and sliced
1/2 cup fresh or frozen cranberries
1/2 cup apple juice, apple cider or pear juice
3-4 tablespoons maple syrup (you’ll need to taste; apples that are more tart require extra sweetener)
1 heaping teaspoon arrowroot powder
1 teaspoon vanilla extract
1 teaspoon powdered ginger (I sometimes omit this if I don’t have it)
1/8 teaspoon fine sea salt

For the Topping:

1 cup rolled oats
1 cup whole-wheat pastry flour
1 cup coarsely chopped pecans
1/3 cup softened butter or canola oil (softened or melted coconut oil would also work)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt

Recipe

1. Preheat oven to 375 degrees and set aside a 2-quart baking dish for the crisp.

2. In a large bowl, toss together all of the filling ingredients.

3. In a separate bowl, combine the topping ingredients and mix well.

4. Pour the filling ingredients into the baking dish and cover evenly with the topping. Cover the dish with a piece of parchment paper, and then cover that with aluminum foil. Bake for 40 minutes. Then  uncover the baking dish and bake for 15 minutes more, or until the apples are crisp and golden and the fruit is bubbling.