Growing up, my family had a big, aging, apple tree in our backyard. I don’t know if it was the type of apple or if it was because the tree was so old, but it produced the tartest apples ever! They were terrible for eating, but oh did they bake beautifully. As a budding baker, I discovered the most wonderful apple crisp recipe in one of my Mom’s cookbooks, and all through the fall, we feasted on them… One autumn, after moving out on my own, I discovered that I had lost my beloved recipe. Worse yet, my Mom had discarded the book!… Perhaps that recipe was just that good, or perhaps it was the loss of my magic apples (my parents cut down the magic apple tree ) but I was never able to produce an apple crisp that good since… Until now.
I still have a drawer full of cranberries in my refrigerator, so I decided to try a crisp (fully expecting to be disappointed). Now I know this is just a fruit crisp we’re talking about, but I was giddy with joy after tasting it. I literally ran to Dave with a spoonful and shoved it into his mouth! I’m pretty sure he thinks I’m off my rocker, but he couldn’t deny it was good… The topping was deliciously crisp, and the topping to filling ratio was perfect… I’m so glad to have found a new apple crisp recipe!
Have you ever lost a favorite recipe?
3 cups Cranberries (fresh or frozen), roughly chopped
3 cups Apples, cored and diced (I used Gala)
1/4 cup Maple Syrup
1/4 cup Brown Sugar
1 tsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/8 tsp Ground Nutmeg
2 tbsp Whole Wheat Flour
3/4 cup Rolled Oats
1/4 cup Brown Sugar
1/4 cup Whole Wheat Flour
1/4 cup Margarine
Preheat oven to 375°F and lightly grease an 8 x 8 inch baking pan.
To make the filling, toss together the chopped cranberries and diced apples (I left the peel on, because it’s good for you and I’m lazy. Peel yours if you prefer). Set aside.
Whisk maple syrup, brown sugar, vanilla, spices, and flour together until thoroughly combined. Add to fruit and stir until fruit is evenly coated. Spread evenly into baking pan. Set aside.
To make topping, stir together the rolled oats, brown sugar, and flour. Cut in margarine (or just mash it all together with your hands, like I did) until well combined. Sprinkle evenly over filling.
Bake for 30 -35 minutes, until fruit is tender (can be easily pierced with a fork) and topping is a golden brown.
Cool for 15 – 20 minutes before serving.