You could easily serve it for dessert with vanilla ice cream, but this sweet crisp has always had a place on the main Thanksgiving buffet of Jane Black's family as a replacement for, or to be served alongside, a traditional cranberry sauce or relish.
Make Ahead: Bake 1 day in advance; cover and refrigerate. Loosely cover with aluminum foil and reheat in a 325-degree oven for 20 to 25 minutes.
- 4 medium apples, peeled, cored and cut into 1/2-inch dice (about 4 cups total)
- 2 1/2 cups (8 ounces) cranberries
- 3/4 cup sugar
- 1 1/3 cups quick-cooking oats (not instant)
- 1/2 cup light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup walnut pieces, coarsely chopped
Preheat the oven to 350 degrees.
Combine the apples, cranberries and sugar in a large ovenproof casserole; mix until the fruit is well coated.
Combine the oats, brown sugar, butter and walnuts in a medium bowl to form a crumbly topping. Spread evenly over the fruit mixture and bake for 1 hour or until light brown and bubbly. Let cool slightly before serving; at this point, the crisp can be cooled to room temperature, then covered and refrigerated for 1 day.
From Food staff writer Jane Black.
Tested by Jane Black.
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