UCLBS Recipes

Apple and Cranberry Crisp

10 large apples
1/2 package (150g) of unsweetened whole cranberries
1/2 cup water
1 tsp cinnamon
1/2 tsp nutmeg
pinch salt

Topping:
1 cup almond flour
1 1/2 cup chopped almonds
2 tbsp melted butter
1 tbsp honey
1/2 tsp cinnamon
pinch salt
1/4 cup apple liquid from the cooked apples

1. Peel apples and chop into chunks.
2. Place into large pot and add water, cinnamon, nutmeg and salt.
3. Cook for 5-10 minutes until apples soften, they should not get mushy.
4. Remove apples from heat, drain and reserve the apple liquid for the topping.
5. Prepare the topping.
6. Add frozen cranberries into the cooked apples and toss until evenly distributed.
7. Pour apples/cranberry mixture into 9x13 lasagna dish.
8. Using fingers, distribute topping evenly over the crisp.
9. Bake at 310 for 40 minutes until top is lightly browned.
10. Serve warm.

This can be baked ahead and reheated in a 200 oven for 30 minutes.