Apple And Dried Cranberry Crisp Recipes

APPLE AND DRIED CRANBERRY CRISP

Steps:

• Place a rack in the middle position in the oven and preheat to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Line a baking sheet with aluminum foil.
• Combine apples, dried cranberries, 1/2 cup flour, 1/2 cup white sugar, lemon juice, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg together in a bowl until apples and cranberries are well-coated; spread filling into the prepared baking dish.
• Mix oats, brown sugar, 1/2 cup flour, 1/2 cup white sugar, butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, baking soda, baking powder, and salt together in a bowl using your hands until well-mixed; sprinkle over the filling. Place baking dish on the prepared baking sheet.
• Bake in the preheated oven until filling is bubbling and topping is golden brown, 55 to 60 minutes. Remove baking dish from oven and cool crisp for 15 minutes before serving.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

APPLE AND DRIED CRANBERRY CRISP

Steps:

• Heat oven to 375.
• Toss slices of apple with lemon juice.
• Toss with rest of filling ingredients.
• Pour into an 8 X 8 baking pan Put topping ingredients into a bowl.
• Mix well.
• Cut with a pastry blender, fingers or two knives until it resembles coarse crumbs.
• Cover apples completely and evenly.
• Bake 30-35 minutes or until topping is slightly browned and juices are bubbling.
• Serve warm with whipped topping or vanilla ice cream, or just eat plain.

APPLE, CRANBERRY, AND PEAR CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
• Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
• In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
• Bake 45 minutes in the preheated oven, or until brown and crisp on top.

DRIED CRANBERRY AND APPLE CRISP

Steps:

• In a small saucepan simmer the cranberries, the cinnamon stick, and the water for 10 minutes. Drain the cranberries and remove the cinnamon stick. In a small bowl blend the flour, the brown sugar, the salt, and the butter until the mixture resembles coarse meal and toss the mixture well. Peel, core, and slice the apples thin and in a buttered 9- by 13-inch glass dish toss them with the cranberries. Sprinkle the brown sugar mixture over the fruit and bake the crisp in a preheated 400°F. oven for 25 minutes, or until the apples are tender and the topping is golden.

APPLE AND DRIED CRANBERRY PIE

Steps:

• *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
• Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
• To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
• Drizzle with brandy, and toss again.
• Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
• Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
• Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
• Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
• Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
• Fold edge under, and crimp decoratively as desired.
• Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
• Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
• Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
• Check pie, and if browning too fast, cover loosely with aluminum foil.
• Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
• Remove from oven, and place pie pan on a wire rack to cool.
• Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.