CRANBERRY-APPLE CRISP
Serves: 8
Topping:
3/4 cup (180 mL) all-purpose
flour
1/2 cup packed (125 mL)
light brown sugar
1/2 cup (125 mL) granulated
sugar
1 tsp (5 mL) ground cinnamon
12 tbsp (180 mL) unsalted
butter, cut into 1/2-inch (1.25-cm) pieces and chilled 3/4 cup (180 mL) old-fashioned
rolled oats
Filling:
4 cups (1 L) fresh or frozen
cranberries
1 1/4 cups (310 mL) granulated
sugar
1/4 cup (60 mL) water
2 1/2 lbs (1.1 kg) Granny
Smith apples, peeled, cored and cut into 1/2-inch (1.25-cm) pieces
2 1/2 lbs (1.1 kg) Braeburn
apples, peeled, cored and cut into 1/2-inch (1.25-cm) pieces 1 cup (250 mL) sweetened dried
cranberries
3 tbsp (45 mL) Minute Tapioca
1. For the topping: Adjust oven rack to middle position and heat to 400 F (200 C). Pulse flour, sugars, cinnamon and butter in food processor until mixture has texture of coarse crumbs (some pea-size pieces of butter will remain), about 12 pulses.
2. Transfer to medium bowl, stir in oats and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.
3. For the filling: Bring cranberries, 3/4 cup (180 mL) sugar and water to simmer in Dutch oven over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes; transfer to bowl.
4. Cook apples, remaining
1/2 cup (125 mL) sugar and dried cranberries in now-empty Dutch oven over medium-high heat until apples begin to release their juices, about 5 minutes. Off heat, stir in cranberry mixture and tapioca.
5. Transfer filling to 13-by-9-inch (33-by-22-cm) baking dish set on rimmed baking sheet. Smooth surface evenly with spatula and scatter topping evenly over filling.
6. Bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Let cool slightly. Serve warm or at room temperature.