Cranberry Apple Crisp

Yes, I've done a few cranberry dessert posts lately. That would be due to the Costco-sized bag of cranberries sitting in my refrigerator. I just felt compelled to make cranberry flavored treats. But, this is the last cranberry concoction because they are now happily tucked away in the freezer so they can be pulled out come turkey day.

Crisps of any kind are so simple and quick to make. Take your favorite fruit (in season is best) and toss it with a little flour, sugar and spices (or citrus). Pour it into a pan...

 Top with a golden layer of oats, brown sugar, pecans (opt.) and butter.

Bake until golden brown - Let cool slightly - Top with vanilla bean ice cream - Devour

Cranberry Apple Crisp
Source: Taste of Home
Ingredients
3 cups chopped peeled tart apples
2 cups fresh or frozen cranberries
1 cup sugar
3 tablespoons all-purpose flour

TOPPING:
1-1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, melted
1/4 cup chopped pecans

Directions
Combine apples, cranberries, sugar and flour. Pour into a greased 11-in. x 7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender. Yield: 6-8 servings.

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My Notes:
I roughly chopped the cranberries in a food processor. I also added a little vanilla to the filling.

For the crust, I added cinnamon, ground ginger, nutmeg and allspice. I think spices go really well in a dessert like this.

Blueberry-Pear, Cherry Almond, Peach, Triple berry (raspberry, blueberry and blackberry)...would all be delicious fruit to use too!

Apple Cranberry Custard Vanilla Cream Tart

This tart is just delicious! It's loaded with all the wonderful, aromatic spices and flavors of fall.

A spiced graham cracker crust is filled with a delicious vanilla custard that's laced with simmered apples and cranberries. To top it all off, a creamy crowning of freshly whipped cream.

  

Below is the crust already baked and filled with the cranberry apple custard. 

Then it gets finished off with freshly whipped cream. I grated nutmeg on top for a final last touch.

 Between the vanilla custard and the whipped cream, this tart is so luscious and creamy. And the simmered apples and cranberries pair so well with the spicy graham cracker crust. This is one of those desserts where all the flavors and textures come together perfectly.

With the holidays and family gatherings ahead, this is a must make dessert!

Apple Cranberry Custard Vanilla Cream Tart
Source

Crust
1 1/4 cups (300 mL) graham cracker crumbs 

Pinch each ground nutmeg and cloves

1/4 cup (50 mL) butter, melted

Custard:

1 cup 35% whipping cream 

3 egg yolks 

1/2 cup (125 mL) granulated sugar 

1/4 cup (50 mL) all purpose flour 

Pinch salt 

1 tbsp (15 mL) butter

1 tsp (5 mL) vanilla

Apple Cranberry Mixture:

2 tbsp (25 mL) butter 

2 apples, peeled, cored and diced 

1/2 cup (125 mL) fresh or frozen cranberries, coarsely chopped

2 tbsp (25 mL) granulated sugar 

1 tsp (5 mL) ground cinnamon 



Vanilla Bean Cream:

Half vanilla bean or 1 tsp (5 mL) vanilla extract

1 cup (250 mL) 35% whipping cream 

1 tbsp (15 mL) granulated sugar
Cooking Instructions

In bowl combine graham crumbs, nutmeg, cloves and butter until moistened and pat evenly into bottom and up side of 9-inch (23-cm) tart pan with removable bottom or pie plate. Bake in preheated 350ºF (180ºC) oven for about 10 minutes or until firm. Let cool. 


Custard: In saucepan, bring cream to gentle boil over medium heat. Meanwhile, in bowl, stir together egg yolks, sugar, flour and salt to form a thick paste. Pour in half of the cream and whisk to combine and become smooth. Whisk in remaining cream and return to saucepan. Cook, whisking over medium heat for about 5 minutes or until very thick. Scrape custard through fine mesh sieve into bowl and whisk in butter and vanilla. Place plastic wrap on surface and refrigerate for about 30 minutes or until chilled.



Apple Cranberry Mixture: In large non-stick skillet, melt butter over medium heat. Add apples, cranberries, sugar and cinnamon and cook, stirring often, for about 10 minutes or until apples are softened. Let cool to room temperature. Stir apple mixture into chilled custard and scrape into prepared pie shell. Smooth top. 


Vanilla Bean Cream: Using small paring knife, scrape seeds out of vanilla bean and add to cream and sugar. Whip cream to stiff peaks. Spread cream decoratively over top of custard mixture and refrigerate for at least 1 hour before serving. (Make ahead: Cover and refrigerate for up to 2 days.)

Servings: 8

Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Refrigeration Time: 1 to 2 Hours

My Notes:

I added ground toasted pecans to the crust, along with a pinch of ground nutmeg, ground ginger and all spice. The crust is delicious!

I added a few more cranberries to the filling and took out one apple. I was in the mood for more of a cranberry dessert. I used a food processor to roughly chop the cranberries and added a tablespoon or two more sugar since they are so tart.

Sour Cream Crumb Cake

This recipe was inspired by a desire to get back to the basics and whip up something sweet and tasty without having to pull out all the heavy kitchen equipment.

This recipe is very simple and versatile. You can add fresh or frozen berries or fruit to the batter and spices to the streusel.

I split the batter into thirds and added cranberries, blueberries and pears to each portion.

For my topping, I added oats for texture and cinnamon, nutmeg and all-spice for a more warm flavor.

Right from the oven, the cake puffed up beautifully and was golden brown.

I coarsely chopped and macerated the cranberries in sugar and a pinch of cinnamon for 15 minutes before adding them to the batter. All three versions turned out fluffy and moist. I had my mom over to try a taste of each straight from the oven and we both liked all three. A pear/cranberry or blueberry/pear crumb cake would be delicious also.
Pear Crumb Cake: Once baked the pears have a subtle flavor. They would be good mixed with another berry.
And lastly, blueberry with a few pears scattered in. Yum.

Each cake turned out buttery and moist. The crumb topping added a nice sweet crunch. These would be excellent for breakfast or brunch. I enjoyed mine with a cup of tea. Make them your own and try adding spices or your favorite fruit to the batter and nuts or spices to the streusel. My additions are in purple.

Sour Cream Crumb Cake

The Splendid Table Newsletter, Jan. 14th 09'

Make 15 Bars
Cake:
2-1/2 cups cake flour (I made my own with AP flour and cornstarch*)
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, soft
1-1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
(I added Blueberries, Cranberries and Pears)

Streusel:
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
1/4 cup unsalted butter, soft
1/3 cup oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice

Preheat the oven to 350 F. Butter and flour a 13" x 9" baking pan. For the cake, in a small bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat the butter and sugar until light and fluffy, 2to 3 minutes. One at a time, beat in the eggs and then the vanilla extract. Beat in the flour mixture and sour cream alternately until just combined, ending with the flour. Spread the batter evenly in the pan.

For the streusel, in a small bowl, stir together the flour, sugar, and salt. Using your fingers, work the butter into the flour mixture until mixture begins to clump. Sprinkle the streusel evenly over the batter. Bake the cake in the center of the oven for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Cool the cake in the pan set on a wire rack for 15 to 20 minutes. Cut into squares and serve while still warm.

Update: I had a piece of cranberry crumb cake for breakfast and it was still so moist and the topping was buttery and crisp. I heated it up in the microwave for 12 seconds and it was sooo good. I will be putting this recipe in my favorites file!