A quick and easy apple cranberry crisp with a nutty crumble, baked in two, 6 inch cast iron skillets.
Prep Time 40minutes
Cook Time 45minutes
Total Time 1hour25minutes
Servings 6-8 servings
Author Marisa's Italian Kitchen
1cuplarge flake oatsnot instant
2cupsfresh or frozen cranberriesroughly chopped
4cupsthinly sliced applesI used Cortland
2tablespoonsall purpose flour
1/4teaspoonfreshly ground nutmeg
2tablespoonsfreshly squeezed lemon juice
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.