I love apples, but I really do not know why I bother buying them in the Spring. The apples are left from the Fall and are really hit or miss. They seem to turn quickly. To counteract this, I decided to make an apple crisp to go along with some delicious Blue Marble ice cream.
Apple crisps with oats don’t do it for me, so I search for some different recipes that didn’t use them. What I came up with is basically apples coated in cinnamon and sugar with a layer of brown sugar, butter and flour on top. I even used a little ginger powder and dried cranberries. What came out was gooey delicious apples with a crunchy sugary topping.
4 apples – peeled, cored and cut into 8 wedges each, Slice each wedge in half the short way
1/2 cup flour
1/2 cup brown sugar
1 tablespoon sugar
2 tablespoons cinnamon
1 teaspoon ginger
1/2 stick butter, slightly softened and cut into small bits.
1/3 cup dried cranberries
1/4 cup apple juice (optional)
Heat oven to 350, with rack in middle of oven.
In small bowl, mix together flour, brown sugar, 1 tablespoon cinnamon, nutmeg, butter and ginger. Mix with a fork, or alternatively use food processor, until well combined.
In an 8×8 or 9×9 shallow baking dish, add apples, apple juice, 1 tablespoon cinnamon, and sugar. Mix well to combine. Toss with half the cranberries. You want apples to fill entire pan, as they will shrink some. Top apples with topping mixture and remaining cranberries.
Cook for about 30 minutes, until top is crisp and apples are soft. Enjoy with ice cream, whipped cream, or just on its own.