- Juan Mari Arzak born (1942)
Apple Cranberry Crisp
- 2 sticks unsalted butter, chilled and diced, plus more for baking
- 6 Granny Smith apples, peeled, cored, and cut into large chunks
- ¾ cup dried cranberries
- Juice and zest of 1 lemon
- 1 ¼ cups granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 ½ cups flour
- ¾ cup light brown sugar, packed
- 1 cup oatmeal
- ½ teaspoon salt
- Whipped cream or ice cream, for serving (optional)
Apple season is here! For me, there is no better dish to celebrate the glory of apples than a warm apple crisp. Its sweet, homey flavors are so familiar and comforting — it just begs to be eaten on a chilly autumn night. This twist on a classic recipe brings in the tartness of cranberries for an extra punch of flavor. It's great with raisins too, or pears. For a more decadent treat, serve alongside whipped cream or vanilla ice cream.
Preheat the oven to 350 degrees.
Butter a baking dish.
In a large bowl, mix the apples with the cranberries, lemon zest, lemon juice, ½ cup sugar, cinnamon, and nutmeg. Mix well to evenly coat the apples and pour into the buttered baking dish.
In the bowl of an electric mixer*, combine the flour, remaining sugar, brown sugar, oatmeal, salt, and butter. Mix on low speed until the ingredients are incorporated and the butter is in pea-sized clumps. Scatter evenly over the apples.
Bake for approximately 1 hour, until the top is brown and the apples are bubbly. Serve warm, with whipped cream or ice cream if desired.