Serves 8
When guests arrive in apple season with a few hours notice, you’ll probably have these ingredients on hand. The assembly takes little time. The crisp is ample in the pan and the topping turns chewy and crisp.
TOPPING
| 1 1/4 | cups flour |
| 3/4 | cup granulated sugar |
| 1 | teaspoon ground cinnamon |
| 1/4 | teaspoon salt |
| Grated rind of 1 lemon | |
| 6 | tablespoons unsalted butter, melted |
2. Sprinkle the butter over the flour mixture and stir again.
FILLING
| Butter (for the dish) | |
| 10 | medium baking apples (see list) |
| 3/4 | cup dried cranberries |
| 1/2 | cup dark brown sugar |
| 2 | tablespoons lemon juice |
| 1/2 | teaspoon ground nutmeg |
| 1/4 | teaspoon ground cloves |
| 1/4 | teaspoon coarse salt |
| Pinch of pepper (optional) |
2. Peel, quarter, and core the apples. Slice them into thick wedges.
3. In a large bowl, combine the apples, cranberries, brown sugar, lemon juice, nutmeg, cloves, salt, and pepper, if using. Toss well and transfer to the baking dish.
4. Sprinkle the topping evenly and loosely over the apple mixture, leaving the apple slices visible in several places for the juices to bubble up.
5. Bake for 40 to 45 minutes until the top is brown and the juices are bubbling at the edges. Serve warm. Ingrid Lysgaard Notes:
