Friday, November 27, 2009

Apple Cranberry Crisp

Recipe by William Cotter-Member of Congress, CT YMCA cookbook 1974. I added fresh cranberries and reduced butter from 1/2 cup. Serves 8

6 apples sliced, peeled & cored
1 cup fresh cranberries
1 cup flour
3/4 cup brown sugar
1 tsp baking powder
1 tsp salt
1 egg unbeaten
1/2 tsp cinnamon
grated nutmeg
1/3 cup butter, melted

Place apples and cranberries layered in a greased 8x10 pan. Mix dry ingredients plus egg with a fork and place on top of apples, try to mix in a bit with fork. Drizzle butter on top and sprinkle more cinnamon and nutmeg. Bake at 350 for 30-40 min.

Serve warm with vanilla ice cream or whipped cream.

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