Emeril's Apple and Cranberry Crisp
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Everyday Food, October 2009
- Prep Time 15 minute
- Total Time 1 1/4 hour, plus cooling
- Yield Serves 8
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Ingredients
- Unsalted butter, for baking dish
- 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
- 12 ounces cranberries (fresh or frozen)
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
- Crisp Topping
Directions
- Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
- In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
- Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.
Cook's Note
Fresh or frozen cranberries work well here (no need to defrost the frozen ones before using). You can add 1/3 cup chopped walnuts to the topping, if you like.
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This recipe is scrumptious. I didn't have orange so I just used lemon(zest/juice). Not a biggy. I left my appples unpeeled because they were organic. More color and fiber that way!
This recipe is fantastic! I've made it twice - once using frozen cranberries and another time using frozen Bing cherries. Either way, I experienced scrumptious results!