Thanksgiving Cranberry Apple Crisp

Adapted from 'The Barefoot Contessa Cookbook'

Serves 10 people

Baking time: about one hour

Vegetarian (and easy to veganize)


Ingredients

  • 4 to 5 pounds apples (about 10 to 12 apples), peeled, cored, and sliced
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
  • 2 cups fresh or frozen cranberries
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oatmeal
  • 1/2 pound cold unsalted butter, diced


Directions

  1. Preheat the oven to 350 degrees.
  2. Butter the inside of a 10 x 15 x 2 1/2 inch baking dish.
  3. In a large bowl, combine the sliced apples, the cranberries, the lemon zest, the lemon juice, 1/4 cup granulated sugar, 1/2 cup brown sugar, and about 2 tablespoons flour. Toss well. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour.
  4. Pour the apple cranberry mixture into the baking dish and gently smooth the top.
  5. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea sized and the mixture is crumbly. 
  6. Sprinkle evenly on top of the apples and cranberries. 
  7. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. 
  8. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 20 to 30 minutes, until warm.


Source for Ingredients

  • organic Granny Smith apples, frozen cranberries, organic lemons, and organic light brown sugar from Whole Foods
  • organic granulated sugar, quick-cooking oatmeal, and organic butter from Trader Joe's