'Tis the season…for Cranberry-Apple Crisp

I love to cook, many of my friends love to cook, but not everyone has time to experiment in the kitchen. Two weekends ago, Ian and I we to have our first dinner part in our new apartment. That gave way to (1) a reason to clean, (2) a reason to get new holiday centerpiece, and (3) play in the kitchen. I know what you are thinking, who experiments for the first time when thy have to serve the “test dish” before guests? Me! But, friends can vouch, I have a pretty good track record. Unfortunately our friends had to cancel….but that just meant more of this dessert for Ian and I. So how can we complain?

Since I didn’t get to share it with friends yet, I thought I would put it up for anyone of you to try. It was super easy and super good.

Morgan's Cranberry-Apple Crisp

1. First, put 1 cup of fresh cranberries, one cup of water and ¼ cup of sugar in a sauce pan and bring to a boil.
2. While the cranberries are coming to a boil, peal and chop up 4-5 apples. I prefer Honeycrisp (they are Minnesotan) but any apple you like is fine.
3. The put the apples in a big baking bowl (preferably a Clay Coyote bowl – they are oven safe you know) and sprinkle with ¼ cup sugar, 1 teaspoon of cinnamon and a squirt of lime juice if you have it.
4. When the berries have boiled (they will look a bit like mush – that’s ok) drain off the juice and pour the berries in with the apple mixture. Fold the apples and the berries together.
5. Then in a separate bowl (I must confess on this one I used a Mel Jacobson bowl) combine together 1 ½ cup rolled oats, 2 table spoons flour, 1 table spoon cinnamon, ¼ cup sugar, and 3/4 stick of room temperature butter. Pour the mixture over the fruit and place in the oven at 350 for 45-50 minutes.

When you are all done, it should look like this:

Bon appetite!