It was a great weekend: I saw Julian Plenti live and the Chargers beat the Eagles! You can't ask for much more. Well besides dessert of course. I made this dessert a few weeks ago when I had my Mom and Grandpa over for dinner and it was a big hit so I decided to make it again. First of all, I love crumbles, cobblers, crisps; whatever you want to call them, and I love fruit! My husband does too, so we gobbled half of this thing up in no time. It was a sweet end to a sweet weekend - and there are more sweet weekends to come! Next weekend is the New Moon premier and then Thanksgiving! Life is good.
Ingredients
Serves 4
1 1/2 pounds apples (about 3 medium), peeled and cored
1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Coarse salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces, plus more for dish
1/2 cup pecan halves (2 ounces), coarsely chopped
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
3 tablespoons packed light-brown sugar
Directions
Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
Butter an 8-inch square glass or ceramic baking dish. Mix pecans, flour, oats, brown sugar, and a pinch of salt in a bowl until combined. Work in butter with your fingertips until topping is crumbly, with pea-size chunks.
Spread apple mixture in prepared dish; sprinkle with topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.
(From Martha Stewart Living, October 2009)
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