Apple Crisp

This was so good and it definitely is a keeper

APPLE CRISP

Sept/Oct issue of Cuisine at Home

Awesome and easy

For the Streusel Whisk:
1 1/2 cups all purpose flour
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/4 tsp. table salt
2 cold unsalted sticks butter, diced (16 Tbsp)

Mix:
3/4 cup old fashioned rolled oats
3/4 cup chopped pecans

For the filling,soak:
3/4 cup dried cranberries
3/4 cup brandy, boiling (I imagine you could use orange juice instead)

Toss:
4 pounds Granny Smith apples, peeled, cored and cut into 1/2 inch slices (9 apples)
3/4 cup pure maple syrup
2 Tbsp. fresh lemon juice
2 Tbsp. all purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. table salt

Preheat oven to 350 degrees.

For the streusel, whisk together the flour, sugars, and salt in a bowl. Cut butter into flour mixture using a pastry blender until butter is pea sized.

Mix the the oats and pecans into flour mixture with your hands until thoroughly combined; cover and refrigerate

For the filling, soak cranberries in brandy, covered, until plumped. 20 minutes. Drain brandy and save for another use (Like drinking it)

Toss together apples, plumped cranberries, maple syrup, lemon juice, 2 Tbsp, flour, cinnamon, and salt. Tranfer apple mixture to a 9 X 13 inch baking dish (3 qts). Cover apples with streusel and bake until apples are tender, about 50 minutes. Let apple crisp rest on a cooling rack for 30 minutes before serving. Good plain, with ice cream, or whipped cream.

Note: I only made half the recipe and used a 9 x 9 baking dish.