Apple-Cranberry Crisp with Spiced Oatmeal Crumbs
Are you ready for the holidays? They’re here whether you’re ready or not. I’m way behind this year, usually the gifts are bought, wrapped and under the tree by now. Not this year. I think time is just going faster and faster and in a blink of an eye it’s Christmas. Even with all the rushing around this season I found time to make a simple and easy Apple-Cranberry Crisp; the cranberries make it more festive. This is a perfect light dessert, but you can serve it with ice cream or whip cream to make it as heavy as you like. It is also great for brunch, so pretty on a buffet table. Healthy with apples and a crunchy oat topping, just skip the ice cream.
Apple-Cranberry Crisp with Spiced Oatmeal Crumbs
Apples, peeled and cored
Cranberries
Cinnamon
2 Tablespoon sugar
Topping:
1/3 cup all-purpose flour
2 tablespoon wheat germ
1 tablespoon ground flax seed
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
Couple grates of nutmeg
¼ cup brown sugar
1 ½ Tablespoon butter, chilled
½ cup old-fashioned oats
Pecans, broken
Preheat oven to 375°.
In an 8” x 8” pan, slice apples and fill almost to the top. I know I did not tell you how many apples, because it depends if your apples are large, small or had bad spots and use your favorite varieties. I like to mix a few different varieties. Scatter a couple handfuls of cranberries on top, sprinkle with cinnamon and sprinkle the 2 tablespoon of sugar over top.
In a medium mixing bowl combine flour, wheat germ, flax, cinnamon, nutmeg, cloves and brown sugar. Cut butter in pieces and using a fork or a pastry cutter work into the flour mixture until it looks like small peas. Add oats and toss until combined; sprinkle evenly on top of apples.
Top with broken pecans to your likening.
Bake for 45 minutes; or until top is browned and the apples are bubbling; remove and let cool. Eat warm or at room temperature.
