Despite my unparalleled love for all things cake-ey (tall layer cakes, cupcakes, babycakes), there's something alluring about fruit desserts. They seem somehow more wholesome. Virtuous, even. Unassailably nutritious...or at least that's what I tell myself, especially when said fruit desserts feature cooked apples, which I can no longer eat raw due to allergies.
Last Wednesday night, I decided on a whim to make the crisp. The topping blended together in less than five minutes. I snagged a few apples from my mom's stockpile—an assortment of Ida Red and Jonathans. I removed a bag of Wisconsin cranberries, a treat from G's mom, from my freezer. I mixed together the fruit in the buttered pie plate, added the topping, and baked the crisp.
I love the tartness of the cranberries, the mellowness of the apples (oh, how i've missed you!), and the tangy sweetness of the dried cranberries blanketed in crunchy, spicy topping. I might play around with the amount of butter next time, and not use all the topping, in order to truly feel virtuous eating this dessert.
Thank you, Em, of The Repressed Pastry Chef, for selecting such a seasonally appropriate recipe for the TWD bakers! Check out her blog for the recipe.