1/4 cup chilled butter or stick margarine, cut into small pieces
7 cups diced peeled Rome apple (about 3 pounds)
1 cup fresh or frozen cranberries
2 tablespoons granulated sugar
2 teaspoons grated orange rind
3 tablespoons orange juice
How to Make It
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
Combine apple and remaining ingredients in a large bowl; toss well. Spoon the apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with the crumb mixture. Bake at 375° for 45 minutes or until golden brown.
I liked the idea of the orange and cranberry in this recipe and they really make for a great dish. I added about 1/2 tsp of Apple Pie Spice to the topping which was a good choice. I also used oats instead of cornmeal for the topping, also a good choice and more traditional. Next time I might toss the apples with 1 Tbsp or so of flour or cornstarch to help the filling thicken up - it was really watery once the apples cooked down. The filling recipe calls for just the right amount of sugar so you still get that tart bite from the cranberries. Otherwise the flavors were really nice, the cook time was perfect, and it just barely fit in an 8x8" glass Pyrex dish without boiling over and making a mess. Not quite like Mom used to make but definitely a great recipe!
This was very yummy. However, I changed a few things. First, I added cinnamon to the apples--delicious. I was out of corn meal so I just used a 1/2 cup of old-fashioned oats instead. That made it a more traditional type crisp, which my family likes anyway. I was a little concerned about the tartness of the cranberries since the recipe doesn't call for much sugar, so I increased the sugar in the apple mixture to 1/4 cup. It was perfectly sweet/tart. I don't think this would fit in an 8x8 pan; I used a 2.5 quart dish. Served with vanilla ice cream--scrumptious!
I followed the recipe to the letter. The cornmeal ruins it for me. It makes the dish sandy and almost uneatable. A little nutmeg and cinnamon would greatly improve things as well. I'm just not impressed with this recipe.
I wanted to have a little more traditional topping, so I added 1 c. of quick-cooking oats to the recipie. I also didn't have orange rind, so I doubled the amount of OJ.
The addition of the cranberries was a big hit.
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