Monday, October 19, 2009

Cranberry Crisp


I found some fresh cranberries at the commissary on Saturday, which meant I just had to make one of Wingnut's favorite desserts; Cranberry Crisp. Never heard of it, you say. Never fear. I have the recipe for you. This is fantastic served with vanilla ice cream while still warm. We also refrigerate the left-overs and have it cold for breakfast. It's the perfect combination of tart and sweet.


Cranberry Crisp

2 bags fresh cranberries
2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon grated orange zest
1 tablespoon freshly grated ginger root(optional)

2/3 cup flour
1/2 cup white sugar
1/2 cup brown sugar
10 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 1/4 cup toasted and coarsely chopped nuts (pecans work very well with cranberries)

In large sauce pan combine cranberries, sugar, orange juice, water, orange zest, and ginger. Bring to a boil over high heat and then reduce temperature to medium so that fruit is still bubbling and popping gently. Cook for approximately 10 minutes, until mixture has thickened. Pour into a 9 x 12 pan and set aside while preparing crumble.

In a food processor combine flour, sugars, and spices. Pulse to combine. Cut cold butter into one inch chunks and sprinkle over mixture. Pulse 10 times using 1 second pulses until mixture resembles sand. Stir in toasted nuts. Spread crumble evenly over the top of the fruit mixture.

Bake in a preheated 375 degree oven for 40 to 45 minutes, until topping is a dark caramelized brown and crisp appears set. Cool on a rack for at least 30 minutes before serving.
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5 comments:

wakesk8 said...

I just stumbled across your recipe for Cranberry Crisp. It looks good and I would like to make it, but I was wondering how many ounces of cranberries are in the bags you are using. I got some from Costco, so I am afraid that these are going to be a bit large.... :-)
Thanks!

Maurisa said...

Ah, I didn't think of that when I wrote my recipe! Thanks for pointing it out. I use two 12 oz bags of cranberries. I buy lots of cranberries as Thanksgiving and Christmas approach, and then freeze the bags so that we can enjoy cranberry crisp all year 'round!

wakesk8 said...

I guess I did something wrong, the crisp melted into the Cranberry. Do you have any suggestions? I boiled it for probably 20 minutes and it thickened, but maybe not enough?

Maurisa said...

I'm not sure you did anything wrong. The topping does sink a fair amount. Did you have any crisp on top in the end? We usually end up with a fair amount of the crisp melted into the cranberries, but will still have some crisped up on the top. We happen to like it with the crisp melted in a bit.

You may want to try a different "crisp" recipe if you want more crispy topping, maybe one with oats in it? You could also try reducing the amount of liquid in the cranberry part of the recipe.

Maurisa said...

Oops, I just looked at the recipe I posted and realized I did not double the flour in the crisp part of the recipe. It should read 2/3 cup flour, not 1/3. That may be part of the problem!