Thanks to everyone who entered my giveaway and helped me celebrate my 100th post and 100 followers milestone! That was fun! :o)
And I have a recipe to share that is totally awesome! And very timely with what's in the market right now! I don't have a picture of mine to share, because we inhaled it! lol SO GOOD!
I've made a few slight changes to the recipe I found on someone's blog (I'm so sorry, but I somehow didn't mark it with your name), but they said they found it at Joy the Baker's website. And I just went there, and couldn't find this crisp recipe, but OMG.....she's got a gazillion AMAZING recipes. Go there and check it out! Just scroll through the first few......you'll be drooling!
Recipe found at Joy the Baker.com
5-6 medium size apples, peeled, cored, and cut into 1/4 inch slices (I used Cortlands, but use your favorite)
1 1/2 cups fresh or frozen cranberries (this is my addition, and it's awesome!)
3 Tbsp granulated sugar
1 1/2 tsp cinnamon
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick (1/2 cup) unsalted butter, well-softened
2/3 cup finely chopped pecans (optional - I didn't add to mine)
1/3 cup quick oats (I used 1/2 cup)
1. Preheat the oven to 350 degrees. Generously grease an 8x8 baking pan with butter (I used a bit of the stick that will be put in the topping......so it's just 1 stick for the whole recipe)
2. Place a 1/4 of the sliced apples and cranberries in a large bowl and dust with sugar/cinnamon mixture. Continue layering apples/cranberries and sugar/cinnamon mixture until done. Toss the mixture until apples/cranberries are evenly coated in cinnamon sugar. Place in baking pan, they should be just about to the top.
3. For the topping, place the flour, brown sugar, nuts (if using), cinnamon, and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips (I used a fork!) until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture, moving the apples around slightly to get the topping beneath. Spread the rest of the topping evenly over the apples. (I had to pat/push the topping down to keep it in the pan. I used an 8" Pyrex that has 3" sides, and it was right to the top edge!)
4. Bake the crisp in the baking pan on a cookie sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes. Serve warm with vanilla ice cream or homemade whipped cream!
The topping on this crisp recipe creates almost a thick, but crumbly crust. Break it up a bit before scooping out servings to bowls. The big chunks of crust, with the sweet/tart apples and cranberries is so amazing it doesn't even need the ice cream. BUT......it's totally rocks WITH ice cream! YUM!
This crisp is so so good......I am planning on making it about every 3 days, so we don't have to go without it! lol So much for my diet, right!?! :o)
Tomorrow my friend Pat and I will be heading out to the Cocheco Quilters Guild Show in New Hampshire. We are so excited about it! Last year's show was so wonderful. Their guild is amazing, and the show proves it. And this year, our favorite quilt shop is a vendor, so we have been really looking forward to seeing Cyndi from the Busy Thimble shop! Yay! Can't wait! And I'm sure I'll be posting a ton of pics when we return. Check back here on Sunday!
Have a great weekend! Make that apple crisp.....you won't be sorry!