warm fall goodness!

Several weeks ago, we went to Sweet Tomatoes for a yummy family dinner to celebrate Jon's mom's birthday, as well as mine. It was a fun time! But, one thing they had there was a seasonal apple cranberry cobbler - one that Jon couldn't get enough of. So, a few days later we noticed the apples probably needed to be made into something. . . and we had enough fresh cranberries lying around that we could probably make some sort of yummy concoction that would be similar to the one at Sweet Tomatoes.

Fortunately, one of the first recipes I found was this one, which I had all the ingredients for. It didn't take long to make and it turned out so yummy! This is definitely a keeper in the Klassen recipe box!

Cranberry Apple Crisp with Oatmeal Streusel Topping

Source: Bon Appetit, 11-01

Ingredients:

• 1 cup (packed) golden brown sugar
• 1 cup old-fashioned oats
• 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces

2 12-ounce packages cranberries

• 1 1/4 pounds Golden Delicious or Fuji apples (about 3 medium), peeled, cored, cut into 1/2-inch cubes (I used 3 Jonagold and 1 granny smith and it turned out fantastic!)
• 1 1/2 cups sugar
• 2 tablespoons apple juice or cider

Directions:

:: Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)

:: Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over.

:: Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream.