Saturday, October 3, 2009
Cran-Apple Crisp - Cranberry Coast - Pink Saturday
Sunset on the Cranberry Coast in the state of Washington.
The flavors I most associate with fall are those of apple, pumpkin and cranberry. I'm especially fond of apples and cranberries and love the way they compliment each other in desserts. This is, hands down, my favorite crisp and it's the cranberries that set it apart from its competitors. I knew a bit about cranberries and how they were grown but my knowledge was superficial. I wanted to learn more. Fortunately, I live in an area where they are raised. If you hop in a car and drive along the coast on US 101 you'll come to an alternate loop that takes you to Gray's Harbor and the Cranberry Peninsula. The peninsula was settled by Finnish farmers who found the conditions they needed to grow cranberries here. The soil was an acid peat, fresh water was plentiful and the growing season extended from April to November. The berries grow on low vines in layered beds called bogs or marshes and where no natural bogs existed they could still be built. The topography was conducive to commercial farming of cranberries. They proceeded to build bogs and started a cranberry industry in the area. As is often the case in these communities, there is a harvest festival each year. It includes a bog tour and a cook-off. The event is nicely done and great fun for first-timers. It's the type of event I search out and enjoy. I have a very strange bucket list and, fortunately, a husband with a sense of humor. I know you'll love this crisp. Give it a try.
Cran-Apple Crisp...from the kitchen of One Perfect bite
5 large Golden Delicious or Granny Smith apples, peeled, cored and sliced
2 cups fresh or frozen whole cranberries
3/4 cup granulated sugar
1 tablespoon lemon juice
1/8 teaspoon salt
3/4 cup all-purpose flour
1/3 granulated sugar
1/3 cup light or golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup old-fashioned rolled oats
1/2 cup toasted chopped walnuts
1/2 cup butter, room temperature
1) Preheat oven to 350 degrees F. Lightly spray a 9 x 13-inch pan or 8 1-cup pyrex ramekins with nonstick spray.
2) Combine apples, cranberries, granulated sugar, lemon juice and salt in a large bowl. Mix well. Transfer to a baking pan or individual ramekins. Set aside.
3) To make topping, combine flour, granulated sugar, brown sugar, salt, cinnamon, oats and nuts in a large bowl. Cut in butter until the mixture is crumbly. Sprinkle topping over cran-apple mixture.
4) Bake until berries are juicy and topping is lightly browned, about 40 minutes. Cool on wire rack. Serve warm or at room temperature. Accompany with ice cream or whipped cream if desired. Yield: 6 to 8 servings.
They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.