My inlaws recently moved from Texas back to Minnesota, and now only live 10 minutes away from us. As an adult, I’ve never had family this close so I’m still getting used to the convenience of more family dinners, and dare I say available child care. (I’m still giddy about that.)
Over Labor Day weekend we spent the day with my family on Sunday and then had my in-laws over on Monday for some tasty barbecue ribs. My husband handled the grill while I prepared the sides like corn on a cob and a salad. My mother-in-law took care of the dessert by bringing over an apple cranberry crisp. It was the perfect end to a great meal, and apparently the absolutely favorite of my sister-in-law. She has even dubbed it her dessert.
This crisp is easy to transport, and the apple cranberry flavor combination is a winner!
2 granny smith apples
3 red cooking apples (such as jonagold, cortland, fuji, pink lady)
1 can (14 oz) whole cranberry sauce
1 teaspoon cinnamon
1 1/2 tablespoons cornstarch
1 cup quick rolled oats
1/2 cup all-purpose flour
3/4 cup lightly packed brown sugar
1 stick (1/2 cup) cold butter
3 drops red food color (if desired)
Preheat oven to 350 degrees F.
Grease 9×13 inch pan with butter. Peel and thinly slice apples. Arrange apple in pan.
Combine cranberries, cinnamon, corn starch and food coloring (optional). Spoon mixture over apples.
Mix rolled oats, flour and brown sugar. Cut in cold butter with pastry blender or two forks. Sprinkle over cranberry layer.
Bake for approximately one hour or until apples are cooked through and top is lightly brown.
The recipe has been altered, but was originally found on Kens5 as a courtesy of Acadiana Cafe, a local restaurant.