I know the saying is "as American as apple pie", but apple crisp is pretty representative of the good ol' US of A, too. Maybe moreso, as even the laziest among us can't complain about any difficulty in making it. (God bless America.)
In case you couldn't tell, I'm making each dish in my series of Chinet Bakeware® giveaways focused on a particular nation. Last week, we visited Mexico, and this week, we're moving slightly north and saying hello to America.
I chose to make a crisp in my 7.25x9.25-inch Chinet dish, and it worked perfectly. Again, there's no mess to clean up and no worries about transferring blazing hot glass dishes from one spot to another. I can think of several occasions where a crisp like this would be appropriate, from a small gathering of friends to a church potluck.
The apple and peach combination is lovely and super juicy (try to get this dessert eaten in one go--the longer it sits, the soggier that crunchy topping becomes). The spices are just right and completely appropriate for this time of year. If peaches are long gone in your area, pears work just as well. Heck, an all-apple crisp is terrific too. I slipped some cranberries in at the last minute and I'm really glad I did--they tinted the whole thing a little bit pink! Plus, their tartness gives it all a nice balance.
If you want a chance to try this fantastic Chinet Bakeware® out for yourself, leave a comment on this post telling me your favorite fruit combination. If your comment is randomly picked, you'll win a full set! I'll leave the comments open for a week and close them next Friday, October 4th. Good luck!
All-American Apple Crisp with Peaches and Cranberries
- 1/2 cup cold butter, cubed
- 4 apples, peeled, cored and thinly sliced
- 2 peaches, peeled, pitted and thinly sliced
- 1/2 cup fresh or frozen cranberries
- 1 tablespoon lemon juice
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
Preheat oven to 350 degrees F and lightly grease a 7.25x9.25-inch baking dish (like the Chinet Bakeware® small oval pan!).
In a large bowl, toss apples, peaches, and cranberries with lemon juice, granulated sugar, ginger, cinnamon, and nutmeg; spoon fruit mixture evenly into prepared dish and set aside.
In a food processor, pulse flour, oats, brown sugar, pecans, and salt until combined.
Add butter and pulse again until mixture resembles coarse meal.
Spread oat mixture evenly over fruit and bake until fruit is tender, juices are bubbly and topping is crisp, 45 to 50 minutes.
Disclaimer: While Chinet did provide me with a stipend and their terrific bakeware free of charge, the opinions in this post are all mine. I probably can't be bribed.