Spending time with family up in Eastern Ontario, I definitely see that autumn is further along the further North I travel. With the scent of burning leaves and fireplaces everywhere in this small town, and that chill of winter tickling my nose, my thoughts invariably turn towards autumn recipes that use the bounties of the harvest: filling, hearty stews, pumpkin and squash dishes, and desserts heavily weighted towards apples and other harvest fruit.
What could be more perfect after a warm and filling meal than this delicious Apple Cranberry Crisp, developed by one of my Canadian kitchen heroes, Anna Olson on her Show Fresh with Anna Olson? It’s so chock full of apples and fresh cranberries, with just the right amount of sweetness from dark brown sugar and crunchiness from the rolled oats. It’s just perfect.
Here is the recipe from Anna Olson, through Food Network Canada; I’ve included the link above as well.
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup dark brown sugar, packed
- 1 tsp ground cinnamon
- dash salt
- 5 Tbsp unsalted butter, room temperature
- ½ cup chopped pecans
- 4 Mutsu or Granny Smith apples, peeled, cored and cut into 1/2-inch dice
- 1 cup fresh or frozen cranberries
- ⅓ cup sugar
- zest and juice of 1 small orange
- Preheat the oven to 325°F. Grease an 8-inch square baking dish or 6 5-ounce ramekins.
- For topping, combine flour, oats, sugar, cinnamon, salt and butter in a bowl. Work together with fingertips until crumbly. Stir in nuts and set aside.
- Toss the apples and cranberries with sugar, orange zest and juice. Spoon into prepared baking dish(es). Sprinkle topping evenly over the fruit. Bake until bubbly and apples are tender, about 30 minutes. Let cool slightly.
- Serve warm, topped with ice cream or cream, if desired.