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Monday, January 31, 2011

More Apple Crisps



My trusty garage root cellar is continuing to serve me well, with apples, squash, potatoes and onions all still keeping well into February. With the garden raspberries and some half-price-after-Thanksgiving cranberries in the freezer, I have been able to do some experimenting with several kinds of apple crisp. The following two recipes are variations on the "fried apple crisp" in the post just below.I have posted at http://frugalfastfun.blogspot.com/2011/01/tarte-tatin-and-fried-apples.html.

(You can also find more on the basics of fruit crisps at
 http://frugalfastfun.blogspot.com/2011/08/fruit-crisps.html.)


Apple Cranberry Crisp

Fruit layer:
2 1/2 lb apples, cored and thinly sliced; do not peel
8 oz coarsely chopped or sliced fresh cranberries
1 1/3 c sugar
2 t cinnamon
1 T butter
Topping:
1/4 c butter, softened
1/3 c brown sugar
1 t cinnamon
1/2 t nutmeg
1/2 c flour
1/2 c coarsely chopped walnuts (optional)
1 c quick (not instant) oatmeal

Gently stir together all the apple layer ingredients, except the butter, together in a large heavy skillet. Turn heat to medium and stir occasionally as the sugar begins to melt and the apples and cranberries begin to cook. After about five to ten minutes, stir in the butter. Continue to cook until the apples are bubbly and just barely tender.
While the apples are simmering, combine all the topping ingredients and blend until crumbly.
Turn the hot apple mixture into a 10 inch round casserole dish or 9 X 13 baking pan. Spread the topping evenly over the top, covering the apples as thoroughly as possible. Bake in a 350 degree oven for 30 to 40 minutes, until bubbly and golden brown. Serves 8.

Apple Raspberry Crisp

1 1/2 lb sliced apples
8 oz raspberries (if frozen, allow to thaw slightly; include the juices in this recipe)
2/3 c sugar
1 t cinnamon

Topping:
1/4 c butter
1/2 c brown sugar
1/4 c flour
2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/2 c coarsely chopped walnuts OR sliced almonds (optional)

Spread apples in large non-stick skillet, sprinkle with sugar and cinnamon, and cook over medium heat, stirring occasionally, until the sugar is dissolved and the apple juices begin to caramelize. Add the raspberries (and juices if thawed), stir, and continue to cook until the apples are just tender.

Meanwhile, combine all the topping ingredients until crumbly and evenly mixed.

Pour the fruit mixture into a 9 inch pie pan (or 7 X 11 pan) and cover evenly with the topping. Bake at 350 degrees about 20 to 30 minutes until the fruit filling is bubbly and the topping is golden brown. Serve warm or cold.



Though I have not tried these recipes with strawberries or blueberries, my guess is that they could be easily substituted as well.

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