Tuesday, November 2, 2010

Apple-Cranberry Pecan Crisp

Apple-Cranberry Pecan Crisp
Adapted slightly from Kim Rizk's recipe in Hay Day Country Market Cookbook .

8 cups thinly sliced, peeled tart apples
3/4 cup dried cranberries
1/3 cup fresh orange juice
1/4 cup (firmly packed) light brown sugar

Crumb Topping
3/4 cup old-fashioned rolled oats
1/2 cup unbleached all-purpose flour
1/2 cup (firmly packed) light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) butter, chilled, cut into large chunks
1 cup pecans, preferably toasted, coarsely chopped

Preheat oven to 350 degrees fahrenheit.

Prepare the fruit:  Toss the apples and cranberries in a large bowl with the orange juice and brown sugar and spread evenly in a 9 x 11-inch baking dish.

Prepare the topping:  Combine the oats, flour, brown sugar, cinnamon, and nutmeg in a food processor and pulse once or twice to mix.  Add the butter and pulse to form a crumbly meal, with the bits of butter no larger than small grains of rice.  Transfer to a large bowl and stir in the pecans.

Sprinkle the crumb topping evenly over the fruit, and bake until the topping is nicely browned and the fruit juices have begun to bubble up and caramelize around the edges, 40 to 45 minutes.  Allow to cool for at least 10 minutes before serving.  Serve warm or at room temperature.