“Life starts all over again when it gets crisp in the fall.” F Scott Fitzgerald
The Canadian Thanksgiving is this weekend. What better way to celebrate than with a cranberry-apple crisp with maple syrup drizzled on top? These individual crisps are easy to make in ramekins. The recipe comes from Sarah Richardson, one of Canada’s design stars. I used fresh cranberries instead of frozen but either is fine and I increased the amount of fruit. Boosting whole grain oats and no flour, this is a wholesome dessert that fills the kitchen with a tantalizing aroma. Serve them warm with a dollop of whipped cream, a scoop of vanilla ice cream or a dollop of Greek yogurt mixed with a bit of brown sugar. Not too sweet, these were gobbled right up!
individual Cranberry-Apple Crisps
adapted from Sarah Richardson
4 c tart apples, cored but unpeeled, chopped in chunks
4 c fresh cranberries
zest of 1 lemon
1/2 c brown sugar
1/2 t cinnamon
1/3 c unsalted butter at room temperature
1 c brown sugar
2 c old fashioned oats
1/3 c maple syrup, divided
Preheat oven to 350 F. Place your ramekins on a baking sheet. Toss together the apples and cranberries with the lemon zest, brown sugar and spices in a mixing bowl. Divide the filling evenly amongst the ramekins.
In a separate bowl, mix the oats, butter, sugar and half the maple syrup. Blend wth hands until the mixure is crumbly. Distribute evenly on top of each ramekin. Drizzle the remaining maple syrup over each crumble. Bake in the center of the oven for 25-30 minutes until the filling is bubbling around the edges.
Wishing all my Canadian family and friends, a Happy Thanksgiving by sharing a painting by one of our beloved Group of Seven artists!