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Chef Don's
Favorite Dessert Recipes
Apple Caramel Cranberry Crisp
Serves 6
FILLING:
8 to 10 large baking apples*, peeled, cored and sliced (enough to fill baking pan 3/4 full)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or a few grinds of fresh nutmeg)
TOPPING:
1/2 cup all-purpose flour
3/4 cup oatmeal (uncooked)
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 cup unsalted butter (or margarine), cut into small pieces
3/4 cup cranberries, dried
16 caramels, unwrapped and cut into quarters
Preheat oven to 350º F. Coat baking dish with no stick cooking
spray. Peel, core and slice apples. Place in a large mixing bowl. In a
separate bowl combine lemon juice, vanilla, cinnamon and nutmeg. Toss
mixture with apples to cover. In a separate bowl, mix flour, sugars,
oatmeal and cinnamon. Cut in butter until mixture becomes crumbly. In
the prepared pan, layer the sliced apples and sprinkle the topping
evenly over apples. Sprinkle dried cranberries and quartered caramel
pieces over topping. Bake 45 to 50 minutes or until top is golden brown
and apples appear tender. Garnish with whipped topping or ice
cream, if desired. *Use baking apples that do not become mushy
when cooked. Gala, Granny Smith, Braeburn, and Honeycrips are all good
baking apples to use for this crisp.
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