Walnut Cranberry Apple Crisp
It’s October and already snowing on the East Coast…UGH – what happened to having a few weeks of crisp 60 degree days. Just because winter cut the line and put the cold weather into overdrive, I refuse to give up my favorite fall recipe, Walnut Cranberry Apple Crisp (adapted from The Old Fashioned Apple Crisp recipe by my home girl, The Barefoot Contessa).
This recipe takes only 20 minutes to prep and is ideal Fall comfort food…or apparently in this case, winter comfort food. With this amount of butter, it certainly isn’t the healthiest but definitely worth the splurge.
- 5 pounds McIntosh or Macoun apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeeze lemon juice
- 1/4 cup agave nectar or 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the topping:
- 1 1/2 cups whole wheat flour
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
- 1 bag of walnuts – chopped coarsely
- 3/4 cup of cranberries
Preheat the oven to 350 degrees F. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the baking dish.
To make the topping, combine ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
So we made something like this last week, but it isn’t the same with out being seasoned by cold weather!
Drew said this on October 19, 2009 at 12:05 AM |