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unsalted butter apples cranberries brown sugar all-purpose ground cinnamon ground nutmeg vanilla salt unsalted butter ground cinnamon crunchy maple syrup vanilla
Viewed: 35 - Published at: 8 years agoIngredients
- 3 tablespoons (1 1/2 ounces/43 grams) unsalted butter, cut into 3 pieces
- 2 pounds (32 ounces/907 grams) apples, peeled, cored, and thinly sliced (I like Golden Delicious, but any firm, medium-tart apple will do.)
- 3/4 cup (2 1/2 ounces/71 grams) fresh or frozen cranberries
- 1/2 cup (4 ounces/113 grams) firmly packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- Pinch of table salt
- 3 tablespoons (1 1/2 ounces/85 grams) unsalted butter, cut into 3 pieces
- 1/2 teaspoon ground cinnamon, or more if needed
- 2 cups crunchy, lightly sweetened granola
- 3 tablespoons pure maple syrup
- Vanilla or cinnamon ice cream or sweetened whipped cream for garnish
Method
- To make the filling: Put the butter in a 10- to 11-inch (25 to 28cm) skillet with 2-inch (5cm) high sides and set over medium-high heat.
- When the butter is melted, add the apples, cranberries, brown sugar, flour, cinnamon, nutmeg, vanilla, and salt.
- Toss until well blended.
- Continue cooking over medium-high heat, shaking the pan or gently stirring the contents with a wooden spoon, until the sugar is melted and the apples just begin to caramelize, about 5 minutes.
- Cover the skillet with a tight-fitting lid or a double layer of foil and reduce the heat to low.
- Continue to simmer, shaking the pan often, until the apples are tender when pierced with the tip of a knife, about 12 minutes longer.
- To make the topping: Meanwhile, put the butter in a separate medium skillet and set over medium heat.
- When the butter is melted, stir in the 1/2 teaspoon cinnamon and add the granola.
- Cook, stirring constantly, until the granola is hot and evenly coated with the butter and cinnamon.
- Taste the granola and add more cinnamon if needed.
- Drizzle the maple syrup over the granola and cook, stirring, until hot and well blended, about 2 minutes.
- Set aside and keep warm until the filling is ready.
- When the apples are tender, uncover the pan.
- If the apples have released a ton of juice (more than 1 cup/8 fl ounces/233 ml), increase the heat to high and boil briefly to reduce the liquid.
- Slide the skillet from the head and scatter the topping over the filling.
- Serve the crisp straight from the skillet hot, warm, or at room temperature.
- Accompany with a scoop of vanilla or cinnamon ice cream or a dollop of whipped cream, if desired.
