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> Apple-Cranberry Crisp with Vanilla Ice Cream |
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| Apple-Cranberry Crisp with Vanilla
Ice Cream |
| Yield: 6 portions |
| Ingredients |
Amounts |
| Whole Cranberry
Sauce |
1 can |
| Granny Smith Apples,
med. Dice |
6 cups |
| Light brown sugar, lightly packed |
3/4 cup |
| Cinnamon, ground |
1 tsp. |
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| Topping |
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| Uncooked rolled oats |
1 1/2 cups |
| Light brown sugar, lightly packed |
3/4 cup |
| All-purpose flour |
1/2 cup |
| Salt |
1/2 tsp. |
| Pecans or Walnuts, toasted, chopped |
1/2 cup |
| Butter |
3/4 cup |
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| Vanilla ice cream |
1 pint (store bought) |
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| Method |
- Preheat oven to 375°
- Mix the cranberry sauce, apples, sugar and cinnamon in
a bowl.
- Divide mixture between 6 ovenproof ramekins (cups) leaving
a little room at the top for the topping.
- Mix the five(5) ingredients for the topping in a seperate
bowl.
- Add diced, cold butter to mixture and break it in with
your hands until the butter is the size of small peas.
- Sprinkle topping over apple-cranberry mixture to cover
each completely.
- Place full baking ramekins on a sheet tray and place in
375° oven for 25-35 mins. Or until golden and bubbly.
- Allow to cool for a few minutes, top each crisp with a
scoop of Vanilla ice cream.
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