Let's Cook with Meg and Ted

Apple and cranberry crisp

For the topping
1 cup plain flour
3/4 cup rolled oats
2/3 cup soft brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
125 g butter, cut into small pieces

For the filling
1 kg Granny Smith apples
2 cups cranberries
1/3 cup pure maple syrup
2 tablespoons soft brown sugar, packed
1 teaspoon grated lemon peel (needs about 2 lemons)

Preheat the oven to 180C.

To make the topping, mix the flour, oats, sugar, cinnamon and salt in a bowl. Rub in the butter with your fingertips until moist clumps form. Set aside while you prepare the filling.

Peel, core and quarter the apples, then cut each quarter into three pieces. Pick over the cranberries, removing any which are rotten. Mix together in a bowl the apples, cranberries, maple syrup, sugar and lemon peel. Transfer to an ovenproof dish (about 8 cup capacity). Crumble the topping over the top of the fruit and gently press down.

Bake for about 40 minutes, or until the fruit are tender, juices are bubbling up the side of the dish, and the topping is golden brown. Let stand for at least 10 minutes, before serving with double cream.

Serves 8.

12 December 2003

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