Cooking Classes


Cran-Apple Crisp

This is another Tuesdays with Dorie cooking challenge.  This week the recipe was chosen by Em of The Repressed Pastry Chef from the cookbook "Baking - From My Home to Yours" by Dorie Greenspan.  During the month of November we can make the weekly recipes in any order we want.

This is a familiar recipe with the addition of fresh and dried cranberries.  This adds an interesting colour and a nice tang.  But feel free to go crazy with the fruits - pineapple; banana, peaches, pears or add nuts.

Cran-Apple Crisp            Serves 4

the topping...
3/4 c all purpose flour
1/2 c lightly packed light brown sugar
1/2 c traditional granola
1 t cinnamon
1/4 t ground ginger
1/2 c cold unsalted butter cut into 4 pieces

the filling...
4 medium apples, peeled, cored and cut into 1/2 inch chunks
1 c fresh or frozen cranberries (if frozen, don't thaw)
1/2 c moist, plump dried cranberries or raisins (dark or golden)
2/3 c sugar
1 T all purpose flour

Centre a rack and preheat oven to 375F.  Lightly butter a loaf pan or 4 individual ovenproof cups or bowls.  If using individual bowls, place them on a parchment lined cookie sheet.

Make the topping by putting all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute.  (This can be made in advance and kept in the refrigerator up to 3 days.)

For the filling, toss all the ingredients together in a bowl.

Divide the filling between the 8 bowls or all of it in the souffle dish.  Spoon topping over the top.  Bake for 40 - 45 minutes, or until the topping is golden and the fruit juices are bubbling up around it.  Let the crisp rest for 10 minutes before serving.  Serve plain or with whipped cream or ice cream.


  1. My recipe calls for tiapioca, which I do not always have, so it is nice to see that I can use flour instead as a thickener. Just love any type of crisp particularly in the fall. Thank you!


  2. I don't like tapioca. I don't like the texture. I prefer flour.


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