Apple-Cranberry- Maple Syrup Crisp with Maple Creme Fraiche

Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Crisp:
• 1 1/4 cups old fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. salt
• 1/2 cup unsalted butter, chilled, cup up
• 1/2 cup chopped pecans, toasted
• Filling:
• 1/3 cup all-purpose flour
• 1 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. salt
• 2 1/2 lb. apples (such as Honeycrisp, Braeburn
• or Granny Smith), peeled, thinly sliced (7 1/2 cups)
• 1/2 cup pure maple syrup
• 2 Tbsp. minced crystalized ginger
• 1 cup cranberries, fresh or frozen
• 1/3 cup packed dark brown sugar
• Topping:
• 1 cup crème fraiche or additional heavy whipping cream
• 1/2 cup heavy whipping cream
• 3 Tbsp. pure maple syrup
• 1/2 tsp. vanilla extract

Directions

1. Heat oven to 375 degrees. Coat 11 × 7 inch glass or ceramic baking dish with cooking spray.

2. Pulse all of the crisp ingredients, except butter and pecans, in food processor until combined. Add butter, pulse until moist crumbs form with some pea-size pieces. Place in medium bowl, stir in nuts.

3. Whisk 1/3 cup flour, 1 tsp. cinnamon, 3/4 tsp. ginger and 1/4 tsp. salt in small bowl. Combine

4. apples, 2/3 cup maple syrup and crystalized ginger in large bowl. Stir in flour mixture; arrange in baking dish. Scatter cranberries over apples; sprinkle with 1/3 cup brown sugar. Top wit crisp mixture, pressing into fruit (baking dish will be full). Place baking dish on foil-lined rimmed baking sheet.

5. Bake 1 hour or until golden brown, apples are tender and juices are bubbly, covering with foil halfway through baking if top is browning too quickly. Cool on wire rack 20 minutes to serve warm or cool completely.

6. Meanwhile, beat crème fraiche and cream in large bowl at medium-high speed until soft peaks form. Serve over crisp.

Email to a friend | Print this recipe | Back