Скачать или смотреть Cranberry Apple Crisp| Emeril Lagasse

The combination of juicy apples, tart cranberries, and a buttery oat topping make this crisp an extra delicious way to celebrate the flavors of the season.

CRANBERRY APPLE CRISP OAT TOPPING
SERVES 10 TO 12

4 large (about 2 pounds), sweet, firm apples, such as Braeburn, peeled, cored, and cut into 8 pieces
1 pound fresh cranberries, rinsed and dried
1 cup roughly chopped walnuts
1 1/2 cups granulated sugar
2 tablespoons fresh orange juice
2 teaspoons grated orange zest
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1 1/2 cups rolled oats
1 1/2 cups packed light-brown sugar
3/4 cup all-purpose flour
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups grated white cheddar
Vanilla ice cream, as accompaniment


Preheat the oven to 375 degrees.

In a large bowl, combine apples, cranberries, walnuts, sugar, orange juice, orange zest, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg, and toss well to combine. Transfer to a 9-by 13-inch baking dish placed on a rimmed baking sheet. Set aside.

In a separate bowl, combine oats, brown sugar, flour, remaining 1/2 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg. Using your hands, combine butter into the dry ingredients until mixture resembles coarse crumbs.

Sprinkle crumb mixture evenly over fruit and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until bubbly and apples are tender, 35 to 40 minutes. Remove from oven and sprinkle cheese evenly over the top. Return to oven and bake until the cheese is bubbly, about 6 minutes.

Remove from oven and let rest 10 minutes before serving with vanilla ice cream.



Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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