This recipe is a riff on a classic apple crisp. If you’ve been reading my posts lately, you’ll know that I’ve been on a bit of a quest to find creative ways to utilize our Thanksgiving leftovers. A cranberry apple crisp seemed like the perfect destiny for the leftover cranberries the fridge.
It’s an incredibly easy recipe to make. If you have cranberry sauce, then all you really need to do is to add a sweetener, prepare the topping and bake the individual servings in the oven. They are great for intimate holiday parties.
1. Info for Cranberry Apple Oatmeal Crisp
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 14
- Calories: unavailable
2. Ingredients for Cranberry Apple Oatmeal Crisp
- 2 red delicious apples, (10 ounces)
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons honey
- 1/2 vanilla bean, slit lengthwise
- 3/4 cup fresh cranberries, (3 ounces)
- 1/3 cup guava nectar, as needed
- 1/2 cinnamon stick
- 2 tablespoons frozen guava pulp (optional)
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon, freshly ground
- 1/2 cup rolled oats
- 1/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 9 tablespoons unsalted butter
- 1/2 cup whipped cream (optional)
3. Directions:
- Using a paring knife, scrape and gather all the grains of the vanilla bean.
- Peel, core and dice the apple. Coat the diced apples in lemon juice to prevent oxidation (turning brown) of the fruit. Place the apples, honey, grains of vanilla bean and 2 tablespoons of guava nectar in a small saucepan. Bring to a boil, then lower the heat to a gentle simmer for about 6-7 minutes until the apples are tender. Stir frequently. Allow to cool, then blend the mixture in a mini-blender (or a regular blender if you don’t have a mini).
- Wash the cranberries. Pick out and discard any bad ones (discolored, shriveled or bruised). Place the cranberries in a saucepan; add 1/4 cup of sugar, cinnamon stick, and 1/8 teaspoon of salt. Add the remaining guava nectar. Bring to a boil, then lower the heat to a gentle simmer. Skim off any foam that develops on the top. Cover and cook for about 25 minutes, until the cranberries have burst. Using a wooden spoon, stir frequently to prevent the cranberries from sticking to the bottom of the pan. Add the guava pulp (if used). Stirring constantly, bring back to a boil over medium-high heat and let it boil for about 20 seconds. Turn off the heat. Remove and discard the cinnamon stick. Allow to cool for at least 30 minutes. Mix in the apple sauce.
- Preheat the oven to 350°F.
- Grease 14 2.75-ounce mini-ramekins with a thin layer of butter. Melt the remaining butter in the microwave (or over the stove) for 20 seconds.
- In a bowl, combine the flours, ground cinnamon and 1/8 teaspoon of salt. Sift the dry ingredients. Add 1/4 cup of sugar, the brown sugar and the rolled oats. Add the melted butter and mix using a pastry blender or the back of fork until it forms sandy crumbs of butter, oats and flour. Do NOT over-mix. Set aside.
- Place about 2 tablespoons of the cranberry filling into each ramekin. Evenly spoon the crumbly topping over the cranberry filling.
- Bake for 25-30 minutes, then broil (if necessary) for 2 minutes until the top is crisp and golden.
- Allow to cool for about 15 minutes.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Bon appétit!
