Posts Tagged ‘cranberry cherry baking dessert thanksgiving’

To Die for Recipe: Cranberry Cherry Crisp

November 26, 2008

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Another day closer to Thanksgiving, another amazingly simple and delicious dessert recipe from The All-American Dessert Book! I’m of the firm opinion that a crumble topping makes everything better, and this lovely little number is proof. A sweet/tart filling of cherries and cranberries oozes from beneath a pebbled oat and cinnamon surface, providing the perfect bed for a generous scoop of vanilla ice cream. It’s enough to make me renounce chocolate…well, almost.

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Just like yesterday’s pumpkin bread pudding, this dessert comes together so quickly and easily that you won’t know what hit you. Not only that, but it’s made with canned and frozen fruit so it’s budget friendly. Plus isn’t it a beauty? I just love how the bright red of the fruit contrasts with the warm golden clusters of topping. Anything that makes my tabletop prettier and my tastebuds happier is A-OK in my book! And speaking of books, don’t forget about The All-American Dessert Book giveaway! If you haven’t yet put your name in the running, just leave a comment with your favourite Thanksgiving or holiday dessert for a chance to win your own copy of this fabulous cookbook. I’ll randomly draw a winner to announce next week!

Sour Cherry Cranberry Crisp
Courtesy of The All-American Dessert Book by Nancy Baggett

1 cup granulated sugar
1 1/2 tablespoons all-purpose flour
3 15-oz cans pitted unsweetened sour cherries, drained
2 cups fresh or frozen cranberries, coarsely chopped

1 cup all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup packed brown sugar
3/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, melted

Lightly grease a 9 x 13 or similar baking dish. Combine sugar, flour, cherries and cranberries in a bowl, then pour into prepared baking dish. To make topping, combine flour, oats, sugar, nuts, cinnamon and salt, then stir in melted butter until well combined and mixture has a crumbly texture. Sprinkle over fruit and bake at 375 degrees for 40-50 minutes, or until fruit bubbles and topping is golden. Let cool on wire rack until cool enough to eat. Or you could just spoon some up right away and burn your mouth like I did. The choice is yours.

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