Apple-Cranberry Crisp

BonAppetit Tastes of the World, p. 76 (U.S.A.)

1 ½ pounds tart green apples, peeled, cored, cut into 3/4-inch pieces

3 cups fresh or frozen cranberries

2/3 cup sugar

4 tablespoons all-purpose flour

1 teaspoon ground cumin

½ teaspoon ground nutmeg

¾ cup old-fashioned rolled oats

2 tablespoons firmly packed golden brown sugar

3 tablespoons butter, cut into pieces, room temperature

Vanilla frozen yogurt

Coring apples: difficult, but strangely satisfying. 

For me, 1 1/2 pounds ended up being three apples.

Preheat oven to 365F. Toss apples, cranberries, 2/3 cup sugar, 2 tablespoons flour, cinnamon and nutmeg to blend in large bowl. 

Christmastime on Cranberry Mountain. (Now I need to go get that phrase copyrighted and write a kids' book.)

Transfer to 8x8x2-inch glass baking dish. Let stand 15 minutes.

Candied fruit?

Combine oats, brown sugar and remaining 2 tablespoons flour in medium bowl. Add butter and stir until moist clumps form. 

Room temperature butter wasn't mixing in very well, so I stirred the stuff on top of the preheating oven. That helped things along a lot. 

Sprinkle topping over filling. 

Mairzy doats and dozey doats.

Bake until topping is golden brown and filling bubbles, about 1 hour. 

An hour is going to get you burned cobbler. This is mine after 50 minutes, and even then it was a little overdone. 

Cool slightly. Serve warm or at room temperature with frozen yogurt.

Served at room temperature with some fantastic bourbon vanilla ice cream that Andrea brought.

My Rating: 4/5 "A great nightcap that's sweet but not obnoxiously filling. It has a nice autumnal flavor, and after you bake it your house smells like God's own potpurri."