Cranberry Crisp

One of my favorite fall and winter dishes is an adaptation of one found in an old church cookbook from the 80’s which was given to us at Christmastime by family friends.  In that cookbook, this dish was included in the Salad section  and titled Hot Cranberry Salad.  I am not so sure about calling it a salad, but it is wonderful as an addition to meals with pork or roasted turkey.  My favorite use, however is as a dessert, served warm and topped with a scoop of vanilla ice cream sprinkled with cinnamon or nutmeg.  This year we found a new favorite Haagen Dazs ice cream…Let me assure you Cranberry Pumpkin Spice ice cream on top of this is amazing!  

Cranberry Crisp

1 pound fresh cranberries

3 cups chopped apples, unpeeled

1 1/2 cups sugar

1 stick butter

1/3 cup flour

1/2 cup brown sugar

1 1/2 cups oatmeal

Combine cranberries, apples, and sugar in large baking dish which has been lightly buttered. In a small saucepan, mix butter, flour, and brown sugar until butter melts.  Add oatmeal, mix well and spread this mixture over cranberries and apples.

 Bake at 375 degrees  in a shallow baking pan for about an hour, or as shown, in individual baking dishes for 45 minutes, until browned and bubbly.  It is beautiful served in these Le Creuset pear ramekins.

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