With a Grateful Prayer and a Thankful Heart: Tuesdays With Dorie ~ Cran-Apple Crisp

Tuesday, November 10, 2009

Tuesdays With Dorie ~ Cran-Apple Crisp

This weeks recipe was chosen by Em of The Repressed Pastry Chef. She selected Cran-Apple Crisps found on page 422.
I love the beautiful colors and flavors used in making this crisp.

~*~
red & green skin on the apples
dark maroon cranberries
beautiful golden color of the chopped apple
the texture of the oats and coconut
plump dark raisins
~*~

The perfect ending for autumn and Thanksgiving menus.
I had no vanilla ice cream to serve with the crisp but it was not needed. It has the perfect balance of tart and sweetness.

Cran-Apple Crisp

Baking From My Home To Yours – Dorie Greenspan
For the topping
¾ cup all-purpose flour
½ cup (packed) light brown sugar
½ cup old-fashioned oats
½ cup shredded sweetened coconut
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 stick (8 tablespoons) cold unsalted butter cut into 4 pieces

For the filling
4 medium apples, peeled, cored and cut into ¼ inch chunks
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
½ cup moist, plump dried cranberries or raisins (dark or golden)
2/3 cup sugar
1 tablespoon all-purpose flour

Getting Ready:
Center a rack in the oven and preheat the oven to 375°F. Lightly butter eight ovenproof cups or bowls, each with a capacity of about one cup. Pu the cups on a baking sheet lined with parchment or a silicone mat.

To make the topping:
Put all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)

To make the filling:
Toss all the ingredients together in a large bowl. Divide the fruit evenly among the cups then spoon an equal amount of topping over each portion of fruit. Bake the crisps for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the cups to a rack and let them rest for at least 10 minutes before serving.

12 comments:

Mildred said...

That really is beautiful and I'm sure it tastes delicious. My husband loves coconut and this would be a nice change for our Thanksgiving menu. Thanks to you and Dorie. Hope you have a nice day.

Mrs.T said...

Looks absolutely delicious! I have an apple cranberry crisp that I make, but it does not include coconut. I can see that coconut would be a wonderful flavor addition to the apples and cranberries.

Thanks for sharing this, and for stopping by my kitchen table, too. Stop in anytime. I don't have time to post every day, but the archives are full.

God bless,
Mrs.T

Amanda said...

Looks wonderful! I am making the crisp next week, made the cookies this week :)

Walking on Sunshine... said...

I have most of these ingredients in my cupboard. I think I'll put some together for dinner tonight. Thanks posting!!

Deb said...

We love apple crisp too. I have never made it with cococut (which is a fave of my hubby's) so I will definitely try this recipe! Thank you for stopping by to visit ♥

The Watts Family said...

Wow that looks so good!! Thanks for sharing ~Blessings Heather ;D

Janice said...

ooh this looks delicious, you are right the colours are beautiful and I love your new Thanksgiving blog look.

Romaine said...

First visit to your site. That song makes me cry--it is so beautiful. Love your post and your website. I have been married 33 years so I think we must be tracking pretty close to the same place in life.

Jessica said...

What a lovely poem to accompany your crisp. It looks delicious. Welcome to TWD!

Jules Someone said...

Beautiful crisp. We enjoyed ours last week. Welcome to the group! Love the photo montage.

isa said...

Your crisp look delicious!
Love your poem! Welcome to TWD!

Spike said...

great photos!

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