Bucky's Recipe

Cranberry Apple Crisp

Category: Desserts

Topping:
3/4 c. flour
1/2 c. brown sugar, packed
1/2 c. sugar
1 t. cinnamon
12 T. butter, cut into 1/2" pieces, chilled
3/4 c. old fashion oats
Pulse flour, sugars, cinnamon and butter in food processor until coarsely crumbled, pea size butter, 12 one second pulses.
Transfer to medium bowl and stir in oats using fingers to pinch into peanut size clumps. Refrigerate.

Filling:
1 lb fresh or frozen cranberries
1 1/4 c. sugar
1/4 c. water
2 1/2 lb. granny smith apples cut into 1/2" pieces, 6 - 8 apples
2 1/2 lb. Braeburn apples, cut into 1/2 inch pieces, 6 - 8 apples
1 c. dried sweetened cranberries
3 T. tapioca
Bring fresh cranberries, 3/4 c. sugar, water to simmer and cook until cranberries are softened and jam like, 10 minutes. Add apples and remaining 1/2 c sugar and dried cranberries and cook until apples start to release juices, 5 minutes. Off heat, stir cranberry mix, tapioca, into apple mix. Pour into 13 x 9" baking pan.
Scatter topping over filling and bake at 400 degrees until deep golden brown, 30 minutes.