TWD: Cran-Apple Crisp

Overheard at the library last night:

If a cookie is baked not cooked, why isn't it called a bakie?

Good question.



Now, on to the topic at hand. Crisps.



Let me go on record as saying that I love apple crisps. I've been making them for 30+ years. I still use the apple crisp recipe from my 1964 edition of Betty Crocker's New Dinner for Two cookbook, even though both the front and back cover have become detached. Actually, I still use quite a few recipes from that book.

I also make individual crisps using a creme brulee dish, one sliced apple, and crumb topping mix that I keep in the freezer, and then bake in the toaster oven. Sort of an on-demand dessert, and one that I made regularly at the restaurant where I worked.

So, I was really looking forward to making Dorie's version with the addition of fresh cranberries and golden raisins. While the topping called for sweetened coconut, I used some of the unsweetened coconut from my stash, which was a nice balance to the filling.

All I can say is Wow or Yum or some combination like that. It took every bit of self control I had not to eat the whole lot at one sitting.



Since I don't have individual baking dishes, I used my trusty long-time friend, the 9x9 Pyrex dish that I acquired from my Mother when I left home.


I managed to get a few photos of a crisp serving before it disappeared. Please note that the cranberries weren't nearly as lurid in person as in the photo.


I finished the remaining bits last night. Lucky for me, my daughter doesn't like cooked apples, so this was all mine. I'm not sure she even tasted it. Her loss.

Thanks to Em at the Repressed Pastry Chef for a super delicious choice. Stop by the other TWD blogs to read about their opinions.