Two lonely apples sitting on a counter, k-i-s-s-i-n-g. After nearly finishing a 3lb. bag of apples, I was sick of eating them plain or with peanut butter. I still have an obscene amount of cranberry sauce in the fridge. What better way to blend the flavors than a crisp, right?
I really love baking, especially desserts. It’s relaxing, it’s my “me” time. If I won the lottery tomorrow, I would work in a bakery when Leia goes to school.
Google spit out a seemingly endless list of apple crisp recipes. I wanted something quick and easy, the fewer ingredients and steps the better – it means less to clean up. I didn’t find one I liked so I took the general ideas and made something up.
2 large granny smith apples, peeled and cored (I used my mandolin to slice them, if you like thicker pieces you can hand cut them)
Squeeze of lemon (you can skip this if you don’t have any)
2 Tbs. brown sugar
Dash of vanilla (I’m never exact and usually generous with this stuff, probably 1 tsp)
Dash of pumpkin pie spice (three or four shakes)
2 Tbs. flour (flour helps thicken the syrup made by the apples and sugar)
3 large spoonfuls of cranberry sauce (homemade, if you’re going to used that canned stuff use the whole berry kind not the jelly)
1/2 cup oats
2 Tbs. butter
2 Tbs. brown sugar
Set oven to 375. I used a mini loaf tin since I didn’t have many apples, you could double the recipe and cook in an 8×8 pan.
Toss the sliced apples in lemon. Sprinkle flour, sugar, vanilla, spices over apples and mix with your hands. Cover apples with cranberry sauce.
Cut up butter into small pieces, put in a bowl. Add flour, oats, sugar. Mix with a fork (or your hands) until it resembles granola and spoon on top of fruit mixture. Bake for 50 minutes. When the top is crunchy and the apples are knife tender, it’s done.
Obviously this would be fantastic with ice cream, but I don’t have any. Don’t like cranberry sauce? Leave it out (and use 1 Tbs. flour in the filling). Add some walnuts if that makes you happy.