I can’t believe it is the weekend again. I have been MIA for most of this week due to the stressful routine I’ve gotten myself into. Being in this internship doesn’t provide one with many hours for sleep. It also, unfortunately, does not leave one with much energy to hit the town on a Friday night, as us young people are supposed to do… rather, my roommate and I sought solace tonight in a Cranberry and Apple Crumble, compliments of the Emeril Lagasse recipe in this month’s Everyday Food magazine. Saturdays can be for going out. This particular Friday begged on-demand movies and curling up with a blanket and a bowl of cranberry-apple goodness.
Here’s how we made our Cranberry Apple Crisp:
Preheat oven to 375 degrees F. Peel, core, and dice 6-7 apples (we used local gala apples). Toss the apples in a bowl with 12 ounces cranberries (fresh or frozen are okay), 1/2 cup sugar, 3 Tbsp flour, 2 Tbsp apple or orange juice, 1 tsp lemon or orange zest, and 1 tsp vanilla extract. Pour into a buttered or sprayed casserole dish.
In a separate bowl, combine 6 Tbsp unsalted butter (I used Smart Balance and it tasted great), 2/3 cup flour, 2/3 cup old-fashioned oats, 3/4 cup packed brown sugar, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. If you have the patience to get out your electric mixer, like Emeril suggests, by all means, be my guest. I just went at it with my hands. Sprinkle this topping over the apples and cranberries, and bake for 55-60 minutes, by which time the “crisp” part is browned and the juices are bubbling around the edges.
Serve with a spoonful of vanilla ice cream… while altogether delicious, fresh cranberries are definitely on the tart side; the ice cream cuts the tartness perfectly.