This makes a luscious all-purpose dessert. A crisp can be served hot or cold with whipped cream or ice cream. We chose lemon cloud whipped cream made with lemon flavor and lemon zest but our old standby, caramel whipped cream, would have been good also.
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Cranapple Crisp
3 to 4 large tart cooking apples, about 1-1/2 pounds
1/2 cup dried cranberries
1/3 cup walnut pieces
1/4 cup granulated sugar
1 tablespoon all-purpose flour
2/3 cup Panko bread crumbs
1/3 cup granulated sugar
1 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup butter, cut into small pieces
Preheat the oven to 350 degrees.
- Peel, core and cut the apples into 1/4-inch thick slices. You should have five cups. Combine the apple with the dried cranberries and walnuts in a greased 9 x 9-inch baking pan.
- Add the 1/4 cup sugar and one tablespoon flour; toss well to evenly coat all pieces.
- Combine the Panko, cinnamon, the remaining 1/3 cup sugar, and 1/3 cup flour in a medium bowl. Cut in butter with a pastry knife until the mixture resembles coarse crumbs. Sprinkle the topping evenly over fruit.
- Bake for 35 minutes. The apples should be tender and the topping crisp. Cool in the pan on a wire rack.
Lemon Cloud Whipped Cream
2 cups whipping cream
1/3 cup granulated sugar
2 teaspoons lemon flavor
1 tablespoon lemon zest
2 tablespoons meringue powder
Place all ingredients in the mixing bowl of your stand-type mixer. Beat with the whip attachment until peaks form. Keep chilled.
The meringue powder is not necessary but it stabilizes the whipped cream and retards melting. We use it nearly every time we make whipped cream.
