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This Recipe Serves: 6-8
Ingredients:
1/2 TOPPING:
1 cup flour
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup unsalted butter, cubed, at room temperature
FILLING:
4 to 5 cups Macintosh apples, peeled and sliced
1 cup fresh or frozen cherries, pitted and sliced in half
2 tbsp brown sugar
2 tbsp freshly squeezed orange juice
1 tsp orange zest, finely grated
Cooking Instructions:
For Topping: Preheat oven to 350°F. Stir together flour, brown sugar, cinnamon,
nutmeg and salt in a medium bowl. Work in the cubed butter with your hands until
mixture is crumbly. Set aside.
For Filling: Toss apples and cherries with sugar, orange juice and zest. Add mixture to a greased 9-inch round cake pan or deep-dish pie plate. Spoon topping evenly over fruit and bake, uncovered, on the middle rack of oven for 30 minutes. Increase heat to 400°F and continue to bake crisp for 5 to 10 more minutes, until topping is crunchy and deep brown in colour. Remove pan from oven and allow to sit for 5 to 10 minutes. Serve crisp warm with vanilla ice cream or whipped cream.
Serving Suggestions:
Tip: Crisp can be made one day ahead and refrigerated. Reheat slowly at a low
temperature. Dried cranberries (1/2 cup) can be substituted for the cherries.
Jay from
Blairview Bed and Breakfast
Cambridge,Ontario
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