Skip to playerSkip to main content
  • 3 days ago
Transcript
00:00Cranberry Apple Crisp
00:01This cranberry apple crisp is basically the fall dessert equivalent of a warm hug that
00:07also happens to make your kitchen smell like a fancy candle store.
00:10For the topping, 1⁄2 cup light brown sugar, 1⁄2 cup rolled oats, 1⁄2 cup flour, 1⁄4
00:17cup chopped pecans, 1⁄2 teaspoon cinnamon, 1⁄4 cup cold butter.
00:23For the filling, 3 diced apples, 2 diced pears, 1 cup fresh cranberries, 1⁄3 cup sugar,
00:302 tablespoons flour, 1 teaspoon cinnamon.
00:33Heat oven to 350 degrees Fahrenheit.
00:37Grease a deep 7 by 11 inch dish so fruit juices don't bubble over.
00:41Stir dry topping ingredients.
00:43Cut in 1⁄4 cup cold butter until crumbs form, then chill.
00:47Combine fruit with sugar, flour, and cinnamon.
00:49Spread in dish, top evenly.
00:51Bake 35 to 40 minutes until golden and bubbly.
00:54Rest 10 to 15 minutes.
00:57For dietary modifications, include simple swaps that adjust flour, fats, and sweeteners while
01:02preserving texture and flavor.
01:04For flavor variations, use autumn spice blend, orange cranberry, and maple pecan that offer
01:09seasonal twists.
01:11Common substitutions and budget-friendly swaps include options for cranberries, pears, nuts,
01:17sugars, and butter.
01:17For pantry emergency substitutions and pro tips, use quick oats or cornflakes for oats.
01:24Alternate flours and spices, don't thaw frozen fruit, and expect slightly less crisp with oil-based
01:29toppings.
01:30Keep butter cold, dice fruit evenly, and don't overmix or overbake.
01:34Store for up to 4 days refrigerated.
01:37Reheat in the microwave for 30 to 45 seconds or in the oven at 300 degrees Fahrenheit for
01:4215 to 20 minutes.
Be the first to comment
Add your comment

Recommended