Farm Fresh Ginger & Cranberry Apple Crisp

October 17, 2016

 

 

 

Something about October just begs for baking. Even those of us who aren't habitual bakers, bread makers, or otherwise confectionarily inclined just can't resist that certain something in the cooling wind that pushes us back into our fall kitchens. Around the farm, a lot of that fall baking excitement comes from our shared passion for local, seasonal ingredients. 

 

Inspired by the local produce currently on hand in the store, we whipped up this ruby gem yesterday and she's just too good to keep to ourselves. This recipe features a mix of soft and firm baking apples from Carlson Orchards in Harvard, fresh cranberries from Clover Hill Farm in Hardwick, and fresh young ginger from Old Friends Farm in Amherst (who will be joining us for our Holiday Market this year). 

 

 

 

 

 

 

 

 

Crisps are fantastic for involving your kiddos in the kitchen, can be completed without any power-operated kitchen gadgets, and the mix of apples in this recipe allows for less added sugar than most traditional crisps.  We hope you and yours have as much fun baking this one as we did...and a lot fewer arguments over who gets the last scoops!

 

 

 

Cranberry Apple Crisp with Fresh Ginger

 

preheat oven to 375 F

butter a 9.5 inch pie dish (one that can support a deep dessert, not a shallow pan)

 

 

For the fruit filling:

 

3 pounds mixed apples, I used Gala, Paula Red, Honey Crisp & Mac (peeled, diced, and cubed to 1/2 inch pieces)

12 ounces fresh cranberries

1 teaspoon finely grated fresh ginger

1/3 cup granulated or raw sugar

3 tablespoons all purpose flour

1 tablespoon fresh orange juice 

1 teaspoon vanilla extract

 

Toss together by hand in a large mixing bowl until evenly coated and there are no clumps of flour remaining.

 

For the crisp topping:

 

7 tablespoons butter, cut into small pieces

2/3 cup all purpose flour

2/3 cup rolled oats or non clustered granola

3/4 cup packed light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

 

The topping can be combined in a stand mixer or food processor on low, working until the mix is a loose crumb. Of course, you can also mix this rustic topping by hand, just be sure to work in all the butter until your have the desired crumb appearance.

 

Fill the buttered pie dish with the fruit mix and top evenly with the crumbly topping mixture.

 

Bake at 375 F for 55-60 minutes, or until golden brown and edges are bubbling with thickened juices. Let the crisp stand and thicken (and cool down significantly!) before serving. We like this crisp scooped out warm and topped with dollops of cream.

 

 

 

 

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