Much Ado About Stuffing

Much Ado About Stuffing

Apple Crisp is everyone’s favorite, isn’t it? How about Apple Crisp with Dried Cherries?

This Apple Crisp is the best I have ever tried, the addition of dried cherries makes it something a bit different. I’m not going to lie to you, though, this is not remotely “light” “healthy” “low fat” or anything. It’s just delicious and great for a party. The variable here is the sweetness of the apples. If you are using tart apples, and tart, dried cranberries you can use the sugar amounts given here. If you are using sweeter apples you might want to cut back on the sugar a bit, depending on your taste preferences.
You can easily double the recipe to fill a half sheet pan, and it can be made a day ahead and reheated.

Topping Mixture:
1 cup flour
1 teaspoon cinnamon
1 1/2 sticks butter cut into slices
1 cup old fashioned rolled oats
1/4 cup brown sugar
3 Tablespoons white sugar
pinch of salt

Apple Mixture
8 apples, cored, peeled, and sliced
1/4 cup sugar
juice of one lemon
1 cup dried cherries (can use dried cranberries or cut up dried apricots)
1/2 cup orange juice (can use apple juice)
4 Tablespoons melted butter

Preheat oven to 350. Spray a 9 x 13″ baking pan

1. Topping: mix flour and cinnamon, rub in the butter with your fingers or a pastry blender, add oats, salt, sugar.

2. Put the apples in a bowl with lemon juice and remaining ingredients.

3. Spread apple mixture evenly into pan. Spread topping mixture evenly over the apples.

4. Bake in top half of preheated oven until topping is brown and apples are bubbling away below, about 50-60 minutes. Remove from oven. Serve hot, warm or room temperature with ice cream (cinnamon ice cream would be amazing) or whipped cream, or just how it is.


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