Apple Cranberry Crisp

[Guest guest]

Apple Cranberry Crisp

 

 

The sweet cinnamon aroma that fills the house while

this yummy dessert bakes in the oven is a perfect way

to welcome in the second harvest! Apples are the fruit

of the Goddess, and one of the true pleasures of

Autumn. Crisp tart Granny Smiths are my favorite

apples to use in baking. (But Macs or Golden Delicious

will do nicely as well.)

 

2 lb. tart crisp apples, such as Granny Smith

1/4 cup apple juice

squeeze of lemon juice

1/2 cup cranberries (or dried, sweetened are fine)

1/2 cup brown sugar

1 tsp. cinnamon

1/2 tsp. allspice

pinch nutmeg

pinch sea salt

1/2 cup unbleached flour

1/2 cup rolled oats

1/2 cup crushed ginger snaps

1/4 cup brown sugar

1 tsp. cinnamon

½ stick unsalted butter or margarine

 

Preheat your oven to 350 degrees.

 

Peel, core and slice the apples. In a large mixing

bowl combine the apples with the apple juice, lemon

juice, cranberries, brown sugar, spices and sea salt.

Pour into a greased baking dish.

To make the topping, mix together the flour, oats,

crushed ginger snaps, brown sugar and cinnamon. Cut in

dabs of the chilled butter, making a moist crumbly

mixture. Spoon the topping over the apples. Cover the

dish with a piece of foil and bake at 350 degrees for

30 minutes. Uncover and continue baking for 30 minutes

until the apples are tender, and the topping is crisp

and golden brown. Serve warm, with a freshly brewed

pot of clove and orange tea.

Serves 6.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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