Apple and Cranberry Crisp
In my opinion, one of the trademarks of the RV lifestyle is innovation. Those innovations can range from repairing a broken screen door latch to a recipe using a little of this and a little of that. This recipe comes from the later. Tucked way in the fridge was some jelly cranberry sauce, while in the cabinet handful of dried cranberries, and the crisper had a few apples. I put them all together in one of our favorite basic dessert genres, The Crisp, and pass it on to you. (The only thing missing was a big scoop of ice cream but we’ll get plenty of that at home.)
Apple and Cranberry Crisp
(developed to use leftover cranberry sauce)
Preheat oven to 350 degree. In small bowl, cut together (use two knives, a fork, or pastry knife) 1/3 cup each flour, brown sugar, oats, and butter or margarine until it looks crumbly. Stir in ½ to 1 tsp cinnamon and 1/4 cup chopped walnuts or pecans. Set aside.
Peel, core and cut into eight piece up to as many apples as you want and dump into a light grease pan (I prefer butter but oil works okay). Mix in dried or fresh cranberries and/or drop dollops of cranberry sauce over apples. Sprinkle crumbly mixture over apples. Place crisp in preheated oven and bake 30 minutes or until apples are tender. If you got it, serve plain or with ice cream.
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For a 10″ Dutch Oven, toss the apples with two Tablespoons of lemon juice. (I melt 2 Tbsp of butter or margarine in oven before tossing in the apples and crisp topping because I like the taste and figure, what with all the hiking, I could use a few more calories.) Using 14 hot briquets on the top and 7 hot briquets on the bottom and bake 20 minutes. Remove the bottom briquets and continue cooking until apples are tender and topping is brown and crispy. Careful lifting that lid! It is hot and heavy.
