Cranberry Apple Crisp Recipe
There are times when I really want a comforting dessert that reminds me of my childhood. On those days, I like to make an apple and cranberry crisp and serve it with a nice creme anglaise sauce. It's a super simple dessert to make and preparation takes no time at all, especially since I bought an apple corer which peels and slices the apples for me.
While many recipes call for fresh or frozen cranberries, I like to use dried cranberries as I like the chewy texture. It's also easier for me to get hold of dried cranberries where I live but, if you prefer, you can substitute fresh or frozen cranberries in this recipe.
Also, if you're not a fan of custards, you can serve with fresh pouring cream or ice cream instead of the creme anglaise.
- 3 cups apples, peeled and sliced
- 1 cup dried cranberries, (or 2 cups fresh or frozen cranberries)
- 1/2 cup caster (superfine) sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup all-purpose (plain) flour
- 5 tbsp (70g) unsalted butter
To make the apple crisp
- Pre-heat oven to 180 C / 350 F.
- Place the apple slices and cranberries in a large mixing bowl. Add the lemon juice and sprinkle the sugar and cinnamon over the fruit. With clean hands, mix everything together until all the fruit is coated with sugar.
- Now place the fruit mixture into the bottom of an oven proof dish.
- To make the topping, put the oats, sugar and flour into a large mixing bowl and stir with a spoon until everything is incorporated. Now take the butter, which should be cold, and rub it in to the dry ingredients. You may have some fairly big chunks of topping, but that's okay.
- Sprinkle the topping over the fruit mix and gentle pat down. Now bake in the oven for 45 minutes until the fruit is tender - use a fork to check this. If the apples haven't softened, give it another 5 - 10 minutes but keep an eye on it so it doesn't burn.
- Once the apples are soft and the topping is golden brown, remove from the oven and leave to cool for 5 minutes before serving with creme anglais, cream or icecream.
To make the creme anglaise, which is a custard-style sauce, you will need the following ingredients:
- 2 egg yolks
- 2 tbsp caster (superfine) sugar
- 1 tsp good vanilla extract
- 330 ml heavy cream (approximately 11 fl.oz)
I tend to make this in the fastest, easiest way possible. In a small saucepan, I gently heat the cream until it almost reaches boiling point. While the cream is heating, I whisk together the eggs, sugar and vanilla to make a thin paste. As the cream is about to come to the boil, I remove it from the heat and pour a little - about 1/4 cup - into the egg mix and whisk rapidly. Then I pour the egg mix into the rest of the cream and bring it back to the boil. Once it's boiled, I reduce the heat and simmer for 2 minutes until it is thick enough to coat the back of a spoon. Before serving, I strain the mix through a sieve to remove any lumps. Simple but effective.