This one’s from my co-author. Growin’ up in southeastern Pennsylvania around lots of fruit trees, she makes a mean crisp.

　　

Ingredients

feeds 4 to 6

　　

The Filling

1 tablespoon unsalted butter, softened

　　1 cup sugar

　　3 tablespoons flour

　　1/4 teaspoon kosher salt

　　4 large tart apples, peeled, cored, and sliced

　　1 cup whole cranberries, fresh or frozen

　　1/2 cup raisins

　　Freshly grated zest of 1 orange

　　

The Topping

6 tablespoons unsalted butter, chilled

　　3/4 cup brown sugar, packed

　　2/3 cup flour

　　1/4 cup rolled oats, regular or quick

　　1/4 cup chopped walnuts

　　1/2 teaspoon kosher salt

　　1/4 teaspoon ground nutmeg

　　1 teaspoon ground cinnamon

　　

The Accoutrement

Vanilla ice cream

　　

Step 1

Preheat the oven to 375°. Smear an 8 by 10 by 2-inch baking pan (2 1/2-quart capacity) with butter.

　　

Step 2

Mix up the sugar, flour, and salt in a large bowl. Toss in the apples, cranberries, raisins, and zest. Stir til everything is well mixed, and dump it all into the buttered pan.

　　

Step 3

Make the topping. Cut the butter into 1/2-inch cubes and put them in a bowl along with all the remaining ingredients for the topping. Pinch the mixture with your fingers til all the ingredients are evenly coated and crumbly. Sprinkle the topping over the fruit.

　　

Step 4

Pop the pan into the oven and bake for 45 to 55 minutes, or til the fruit juices are bubbling and the topping is browned. Pull the crisp out of the oven and let it cool for 20 to 30 minutes. Serve warm with a scoop of ice cream.

　　Cooks' Note

　　Cranberries are usually only available around the holidays, so buy a couple of extra bags and freeze them. That way you can make this crisp whenever the mood strikes.

　　Dinosaur Bar-B-QueTen Speed Press