Apple & Cranberry Crisp (No Flour!)

03aAppleCripsBakedbfLOWe were going to a gathering the day after Hallowe’en, and I’d promised to make dessert. Thing is, two of the ladies present were off of flour, so, no cake.

I had some apples from a local family farm, and a bag of cranberries in the freezer; what could be better for an autumn gathering than a cranberry and apple crisp?

Pretty darned simple to make, but not terribly sweet, this crisp needs a bit of whipped cream or ice cream on top.

01aApplesCubedbfLOIt wasn’t really a hit with the kids at the gathering, but then, I wasn’t too concerned about them having access to sweets the day after Hallowe’en.

Besides, Rich had packed each of them a goody bag from our leftover Hallowe’en candy, so I figured we were good.

•12 oz bag fresh cranberries
•8 cups chopped, peeled apple
•2 tsp orange peel
•1/4 tsp cinnamon
•1/4 tsp ground ginger
•1/4 tsp ground cloves
•1/2 cup brown sugar

•1 cup brown sugar
•1 cup oats
•1/2 cup butter, sliced

02aOatsSugarButterbfLOHeat your oven to 375° and apply cooking spray to a 13×9 baking pan.

Toss the apples and cranberries together with the orange peel, spices, and brown sugar in a large bowl, then arrange them evenly in the baking pan.

Place the brown sugar and oats in a food processor fitted with the metal blade.

02cPaToppedbfLOAdd the cold butter slices and pulse until you have a uniform, crumbly mixture.

Arrange the oat, brown sugar, and butter  mixture more or less evenly over the fruit in the baking pan, then pop into the oven and bake for 45 minutes, or until the topping looks a bit crispity and the apples are tender.

Serve warm with whipped cream or ice cream.

Note: if you make this ahead of time, you can warm the whole pan or individual servings in the ‘wave before serving; still very good.

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