For the month of November, we're switching things up and the recipes can be posted in any order, not just one particular week. So for this week's Tuesdays with Dorie (TWD) installment, I made the recipe chosen by Em of The Repressed Pastry Chef: Cran-Apple Crisps.
I love baked fruit, and crisps are among my favorite desserts. They take very little time but they're so delicious. This recipe is pretty much your basic apple crisp, with the addition of both fresh and dried cranberries. I have to say that I absolutely loved the cranberries! They were slightly sweet but also tart enough to add a little contrast to the sweet apples. A few bakers thought the filling was too sweet, but I didn't find that to be the case, especially if you serve the crisp with a scoop of vanilla ice cream :)
I made one large crisp in a 1.5 quart casserole dish and then one mini crisp in a creme brulee dish. The mini crisp was done in 45 minutes but the large crisp was done around 50-55 minutes. My only complaint was that the filling was a little runny in the large one, so I would recommend adding more flour to your filling if you are going to make one large crisp instead of individual servings.
Thanks Em, for picking this recipe, I would definitely make it again. If you're looking for a quick and easy dessert for Thanksgiving that will surely be a crowd pleaser, then I would recommend this one. It would be a nice change from all the pumpkin pie, pecan pie, and sweet potato pies that are typically served! If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see what everyone else baked up this week.
And with eight days left until my due date, I'm not sure when I will be posting another recipe, but stay tuned for an update! :)
* Recipes notes:
- Baking time was increased by about 5-10 minutes for one large crisp as opposed to 8 individual servings.
- Add some extra flour to the filling if you're making one large crisp.
- You can easily make the topping without the use of a food processor by simply cutting the butter in with a pastry blender.
- Omit the sugar from the filling if you prefer something less sweet but keep in mind that the cranberries may seem more tart if you do that.
- For more tips, click here.