Apples are one of those flavors of fall I always treasure, even though we have apples year round. It’s really about the apple picking, and smelling a fresh apple pie baking in the oven.
When I’m in the mood for apple pie, and my husband isn’t around to make it (because he’s the designated pie maker), I turn to a quick apple crisp. I can eat it for breakfast with coffee, and I love to serve it as an afternoon snack.
Cranberry Apple Crisp
Adapted from Susan Branch’s Autumn from the Heart of the Home
4 large green apples, cored and cut into 1/2 inch slices (you can also use any apple that holds up well in pie)
1 cup fresh cranberries
3/4 cup organic sugar
1/2 cup whole wheat pastry flour or almond flour/meal
1/2 cup old fashioned oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup softened butter
Optional: chopped walnuts or almonds
Preheat oven to 375 degrees. Butter a baking pan. Place apple slices and cranberries in pan. Mix remaining ingredients well and distribute over the fruit. Bake 30 minutes.
I used 3 half-eaten apples collected in the fridge, plus an apple from the bin that was too big for anyone to eat. I never peel the apples.
When I have apples and peaches in the fridge, I use 2 of each as a variation.
Instead of fresh cranberries, I used frozen ones.