Take comfort in an apple crisp

(Top off a warm Apple-Cranberry Crisp with a dollop of good vanilla ice cream)

One of the easiest ways to turn apples into dessert is a simple apple crisp — no frills, no muss — and it's ready in no time.

Fresh, frozen or dried cranberries add a jewel-like look to the crisp as well as adding an antioxidant boost and a pleasant tartness to the taste.



Still finding ways to use up the apples my neighbors were so generous in giving me, I made several apple crisps, which were enjoyed at breakfast, dinner and at work. I made the latest version using Ida Reds, pictured above. There is no set-fast rule for making apple crisp. Use what you have in the house for a topping of flour, oats and nuts. I had some pralines that were a Christmas gift last year tucked away in the freezer, so I finished them up as part of the topping for the crisp.

Start with apples, of course, and you can mix in pears if you have some around. An easy way to determine how many apples you need is to fit the whole fruits into the pan you are going to use, and then core and slice them. I like leaving on the skins for a pretty burst of color.
Apple crisp is another one of those comfort foods that says home. It's simple, but elegant enough to star in your lineup of Thanksgiving desserts.

Apple-Cranberry Crisp

For the fruit:

1. Apples to fit a 9-inch pie plate
2. 1 cup fresh cranberries
3. 2 tablespoons sugar
4. 1 tablespoon flour
5. 1/2 teaspoon vanilla
6. Dash of salt
7. 1 teaspoon cinnamon
8. A dash of nutmeg
   

For the topping:

1. 1/2 cup flour
2. 1/2 cup rolled oats
3. 1/4 cup nuts (optional)
4. 1/4 cup brown sugar
5. 1 tablespoon white sugar
6. 4 tablespoons cold butter

• Slice the apples and mix with the fruit ingredients.
• Add the mixture to a greased pie plate or baking pan.
• Mix the topping ingredients and crumble in the butter.
• Sprinkle over the top of the fruit.
• Bake uncovered in a preheated 350-degree oven for about 45 minutes until bubbly and browned.