A quick and easy apple cranberry crisp with a nutty crumble, baked in two, 6 inch cast iron skillets.
Course Dessert
Prep Time 40 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 6-8 servings
Author Marisa's Italian Kitchen
Ingredients
TOPPING
1cuplarge flake oatsnot instant
1/3cupbrown sugar
1/3cupalmond flour
1/3cupwhole almondschopped
1/3cupunsalted buttersoftened
pinchof nutmeg
FILLING
2cupsfresh or frozen cranberriesroughly chopped
4cupsthinly sliced applesI used Cortland
3/4cupbrown sugar
1/4cupgranulated sugar
2tablespoonsall purpose flour
1teaspooncinnamon
1/4teaspoonfreshly ground nutmeg
2tablespoonsfreshly squeezed lemon juice
Instructions
Preheat the oven to 350F (180C)
For the topping, place the oats, sugar, almond flour, chopped almonds in a medium sized bowl. Add a pinch of nutmeg and stir well. Add the softened butter and use a fork or your hands to work in the butter to form a crumble. Set aside.
For the filling, toss together the chopped cranberries and sliced apples in a large bowl. Stir in both sugars, flour, cinnamon, nutmeg and lemon juice until combined.
Divide the mixture between the two cast iron skillets. Mound the fruit high and press it gently together to compact. Sprinkle with the topping pressing gently again so that it adheres to the fruit. (Mixture will sink when baked)
Bake in a preheated oven for about 45 to 50 minutes. Topping should be a nice golden brown.