Ingredients

  • For Filling
  • 6 medium apples, gala cubed
  • 2 cups cranberries
  • 50 grams sugar, caster
  • 25 grams brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons lemon juice
  • ½ teaspoon nutmeg
  • For Topping
  • 155 grams butter, unsalted
  • 190 grams plain flour
  • 60 grams oatmeal
  • 75 grams sugar, caster
  • 45 grams brown sugar
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon salt
  • 110 grams pecans coarsely chopped
  • ½ teaspoon vanilla

Directions

1. Preheat oven to 350*F/175*C/GM 4
2. Make filling: Peel, core, cube apples. Toss with cranberries, sugars, cinnamon, lemon juice, and nutmeg and transfer to a 13x9 inch glass baking dish. If using large souffle bowl only make 1/2 topping for sweet berries, 3/4 topping for tart fruit.
3. Make topping: Magimix flour, oats, sugars, cinnamon and salt. Add butter and mix until mixture just comes together. Add pecans and vanilla. Toss lightly to combine.
4. Sprinkle topping over filing and bake in middle of oven 50 minutes or until bubbling and topping is golden brown. Cool on rack. May be made 1 day ahead and kept, covered, at room temperature.
5. Serve warm with vanilla ice cream.

Notes
Notes:Serve with vanilla ice cream
Serving Ideas:Original serves 10.


Categories
DessertsPuddings, Fruit
Keywords
Fruit DessertsPuddings
MacGourmet downloadApple Cranberry Crisp. To import, drag image to your MacGourmet recipe box.