French Frdays with Dorie

Wednesday, November 18, 2009

Cran-Apple Crisp

I love crisps - they are so easy and they have crumble toppings! Does it get any better than that? I do not think so. This one was particularly tasty. I made mine with granny smith apples and for many people it would probably border on the slightly too tart side - in other words - pucker up - but I like it that way. I would use the same apples the next time, but I just might use half brown sugar and half white sugar.

I did use double the spices putting them in both the topping and the apple/cranberry mixture. I was fortunate enough to be able to find fresh cranberries and loved using them. I used raisins as the add-in to the body of the crisp after that. I had found a raisin medley some time back at one of the warehouse stores and I love them. It contains red, yellow, green and normal raisins but they are all on steroids. No joke - they are all at least 3/4 of an inch long. They fascinate me.

I made my crisp in one large pan and it made a very thin layer. I liked it but will also switch to a different pan the next time - just to see how it tastes with a thicker layer of apple/cranberries. I liked the thin layer, I just want to experience a thicker one before I decide which way to make my own. I love the idea of individual layers and if I make this at Christmas, as I very well may, I will probably give that a try. I am definitely rolling this out on a regular basis, moving forward. The recipe can be found in the Book or at Em's.


Flourchild said...

Im glad you liked the crisp. It looks good. Im going to make it this weekend!

Clivia said...

I'm all for doubling the spices. I also found that though I filled my pie dish quite full with fruit, by the time it was cooked, there seemed to be much more crisp than fruit.
Glad you enjoyed!

NJenn said...

I made this and my family loved it. I would call it the mostest-deliciousy-apple-crisp-with-crunchy-stuff-on-the-top-ever!
I served it with vanilla ice cream and it was a blockbuster.