My mom doesn’t do much cooking now. My dad does most the cooking, and who can complain, he’s pretty good at it. But my mom can cook a mean Apple Crisp, which is a perfect desert for the fall and winter seasons. The last time we were over she added Cranberries, which I wasn’t to sure about, but the combination of the sweet and sour makes for a nice bite.
Mom’s Apple Cranberry Crisp
8 apples, peeled, cored and chopped
1 c. cranberries
1 tablespoon cinnamon
1 teaspoon of nutmeg
lemon juice
1 c. flour
1 c. brown sugar
1 c. oatmeal
1 stick butter plus 3 tablespoons
1/2 c (or more) or chopped nuts (optional)
ice cream or cool whip
After peeling, coring and chopping the apples add the to a large bowl, mix with a couple dashes of lemon juice and the cinnamon, nutmeg, and cranberries. Set aside. To make the topping:In another bowl add the flour, brown sugar, oatmeal and 1 stick of butter. Combine with a fork until resembles coarse meal. Add a dash of cinnamon, and 1/2 c. of chopped walnuts, if you prefer.
Grease a 9 x 13 baking dish with butter. Add the apple mixture to the dish. Cut up 2 remaining tablespoons of butter dot over the apple mixture, top with your streuseled topping. Bake at 375 degrees for about 30 or until top is browned.
Top with ice cream or cool whip (the French vanilla goes great).
