- 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces
- 1 cup light brown sugar, packed
- 1 cup flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2/3 cup pecans
Place the butter, sugar, flour, cinnamon, salt and pecans in a food processor and process until the mixture is finely ground and crumbly without seeing any flour, about 30 seconds. Transfer to a plastic food bag; place in the refrigerator until ready to use.
- 2 cups cranberries
- 1 cup granulated sugar, divided
- 1 teaspoon finely grated orange zest
- 2 teaspoons finely grated lemon zest, divided
- 1/2 cup Bourbon or water
- 7 large tart apples (a mix that can include, for example, Jonathan, Golden Delicious, Winesap and Granny Smith
- Butter or butter-flavor spray
- 1/4 cup flour
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- Vanilla frozen yogurt or ice cream, for serving
1)Put the cranberries, 3/4 cup of granulated sugar, orange zest, 1 teaspoon lemon zest and Bourbon in a small non-aluminum saucepan over medium-high heat. Bring to a boil, then reduce the heat and cook until the cranberries are soft and the mixture starts to thicken, about 5 minutes. Cool to room temperature.
2)meanwhile, peel, halve, core, and thinly slice the apples, adding them to a large bowl. In a small dish, combine the flour, the remaining 1/4 cup of granulated sugar, brown sugar, the remaining 1 teaspoon of lemon zest and the cinnamon. Add to the apples and toss with your hands until uniformly coated.
3)Heat the oven to 375 degrees (if baking right away).
4)Butter an oval baking dish large enough to hold all the ingredients. Spread the cranberries evenly over the bottom. Add the apples, mounding them slightly in the center.
5)Add the topping evenly over the apples. Gently press into place. (The crisp can be done and refrigerated for several hours at this point.)
6)Put the baking dish on a sheet pan (to catch any juices) and bake until browned with visible juices, about 50 to 60 minutes. If the top gets too dark before the crisp is done, cover lightly with foil. Transfer to wire rack to cool at least 2 hours before serving for juices to thicken. Spoon out the crisp onto plates and top with of vanilla ice cream. Serves 8 to 10.
(Adapted from a recipe in the L.A. Times)