Every day I find a new reason to love my cast iron cookware and this Apple Cranberry Crisp recipe is another one to add to my growing list. The comfort a warm crisp brings soothes the soul on a cold fall day. It is such an easy dessert to make, and one that tends to stand the test of time as far as comfort foods go. It also won’t chain you to the stove. That is just a mere bonus. Give it a try today.
1/2 cup of European butter (chilled and cut into small squares)
1/3 cup of chopped pistachios
Crisp Filling:
5 Green apples. Peeled, cored, and thinly sliced.
1 cup of fresh or frozen cranberries
1 cup of granulated sugar
1/2 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/2 tsp of vanilla
1 tsp of lemon zest
1 pinch of Kosher salt
Instructions
Preheat your oven to 350°
Grease your cast iron pan with a tiny bit of softened butter and set aside.
In a medium bowl, add your crisp toppings with the exception of the pistachios. Using a pastry cutter, blend the ingredients until the butter has formed small pea shapes and blended throughout. Add the pistachios and toss. Set aside.
In a large bowl, add your sliced apples, sugar, nutmeg, cinnamon, lemon zest, vanilla, cranberries, and salt. Toss to coat evenly.
Place apples in the pan, and then sprinkle the crisp topping equally over top.
Bake in the centre of the oven for 50-55 minutes. Top should be golden brown and edges bubbly.
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