Thursday, October 29, 2015
Cran-Apple Crisp for Two (or Three)
Cran-Apple Crisp for Two
(Minus the Cranberries, which I Forgot)
(Adapted from Dorie Greenspan’s Baking: From My Home to Yours)
Serves 2 generously, or 4 if you want to be more healthy.
Topping
1.8 oz flour
1.9 oz light brown sugar
.875 oz oats
.75 oz coconut
1/2 tsp cinnamon
1/4 tsp fresh nutmeg
1/8 tsp ginger
4 tbsp cold butter
Fruit
2 medium or 3 small apples
1/2 cup cranberries
2.3 oz sugar
1/4 tsp cinnamon
1/4 tsp fresh grated nutmeg
1/2 tbsp flour
Preheat the oven to 375 F
Mix the ingredients for the topping in a food process, or cut the butter into the dry ingredients with a pastry cutter or your fingers.
Core and slice the apples (I don’t peel apples for desserts), mix with the sugar, cranberries, and spices.
Put the fruit mixture in the bottom of a small, square pan, or a small loaf pan, or a small round pan–whatever will hold it and is oven-safe.
Ready to go into the oven:
Bake at 375 for about 40 minutes.
Awaiting ice cream:
Top with vanilla ice cream.