A tart dessert made with cranberries and apples and topped with a brown-sugar dough.
-By Carrie (Strommen) Lennie
4 sweet, firm apples
3 cups fresh or frozen cranberries
2 Tbsp chopped candied ginger
1/3 cup thawed, frozen apple juice concentrate
2/3 cup unbleached all-purpose flour
1/3 cup whole-wheat pastry flour
¾ cup firmly packed light brown sugar
4 Tbsp chilled unsalted butter
- Preheat the oven to 400 degrees. Coat a deep, 2-qt baking dish with canola-oil cooking spray.
- Peel the apples, then cut in half; remove the cores and cut into thin wedges. Place the apples, cranberries, ginger, and apple juice concentrate in the prepared baking dish and stir with a rubber spatula to distribute evenly.
- In a bowl, using a fork, stir together the all-purpose and pastry flours and the brown sugar. Add the butter and work it into the dry ingredients with the fork until the mixture resembles moist sand. Sprinkle the topping evenly over the filling, leaving a ½-inch border uncovered around the edge. Using your fingers, pat the topping firmly to make a crust.
- Bake the crisp for 10 minutes. Reduce the heat to 375 degrees and continue to bake until the fruit is bubbly around the edges of the crust and the crust is nicely browned, 35-40 minutes. Transfer to a wire rack and let cool to lukewarm. Scoop the crisp from the dish onto dessert plates and serve.