Emeril's Apple and Cranberry Crisp

**Admin** Sun Sep 27, 2009 1:44 pm

Emeril's Apple and Cranberry Crisp

unsalted butter, for the baking dish
2 1/2 to 3 lbs sweet, firm apples, cut
into 1/2 inch dice
12 ounces cranberries (fresh or frozen)
1/2 cup sugar
3 tbsp flour
1 tsp pure vanilla
1/4 tsp grated orange zest, plus 1 tbsp
fresh orange juice
Crisp Topping (recipe follows)

Preheat the oven to 375 F. Butter a 9 x 13 inch baking dish. In a large bowl, combine the apples, cranberries, sugar, flour, vanilla, orange zest, and orange juice. Transfer to the baking dish. Sprinkle with the topping . Bake until the topping is browned and the juices are thick and bubbling around the edges, about 55 to 60 minutes. Let cool 15 minutes before serving. Makes 8 servings

Crisp Topping:

In a large bowl, combine 6 tablespoons cold unsalted butter. Cut into small pieces. Add 2/3 cup flour, 2/3 cup rolled oats, 3/4 cup packed light brown sugar, 1/2 tsp ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Using an electric mixer, beat on low speed until coarse crumbs form.