Saturday, November 12, 2011

Apple Cranberry Oat Crisp

Besides apples, cranberries is one of the fruits I really look forward to in the fall. When I used to live in Westford there was this land behind the house where we hiked everyday. My landlord showed us this random spot where wild cranberries grew. I have no clue how they started there, but it was fantastic.  So for three years in a row I went out there to pick cranberries.  This also included last year when I was no longer living there and they also had "developed"  this beautiful land so my friend Amy and I had to sneak through to get to the trails. It's a bit tedious picking cranberries, but also relaxing. And no, you don't have to wade through a bog to pick them. These cranberries are much tarter than your store variety, but oh so tasty.  I would use them to make cranberry vodka or gin, cranberry apple jam, Thanksgiving stuffing, or put a twist on the classic apple crisp.

Apple Cranberry Oat Crisp

1 cup flour
1 cup oats
1 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup of melted butter

6 medium apples sliced, peeled, and cored
1/2 cup of sugar
1/4 cup of tapioca
1 tsp cinnamon
1 cup of cranberries

Preheat your oven to 350 and butter the dish your cooking it in.
Prep your apples and place them in a bowl. Mix in the rest of the filling ingredients and place in your buttered dish.
Mix all of your dry topping ingredients together before you add in the melted butter. Crumble the topping over the apple mixture and place in your oven. Bake for about 30 minutes or until the fruit is tender.

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