Cranberry Crisp With Autumn Fruit Recipes

Steps:

• 1. In food processor combine KELLOGG'S CORN FLAKES cereal, flour, brown sugar and cinnamon. Process until combined. Add butter. Process about 12 seconds or until crumbly.
• 2. Toss together pears, cranberries, honey and lemon juice until honey dissolves. Spoon into 11 x 7 x 2-inch baking dish. Sprinkle with cereal mixture. Bake at 425 degrees F about 30 minutes or until brown. Serve warm.
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Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Steps:

• In a large bowl, combine pears and cranberries; drizzle with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into pear mixture. Transfer to an 8-in. square baking dish coated with cooking spray., For topping, in a small bowl, combine the flour, oats, brown sugar, flax and salt. Stir in butter and oil until crumbly. Sprinkle over fruit mixture. Bake at 350° until topping is golden brown and fruit is tender, 35-40 minutes.

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

Steps:

• Make the crumble:
• Mix flour, granulated sugar, oats, brown sugar, vanilla, baking powder, cinnamon, salt, and nutmeg in a large bowl. Add butter and mix with your hands until mixture feels like damp sand and clumps form. Add almonds and mix with a wooden spoon until evenly distributed and large, walnut-sized clumps form. Freeze 30 minutes.
• Make the filling:
• Toss apples, cranberries, granulated sugar, flour, orange zest and juice, cinnamon, salt, and nutmeg in a large bowl. Let stand 10 minutes.
• Bake the crisp:
• Meanwhile, preheat oven to 350°F. Place baking dish on a foil-lined rimmed baking sheet (if using a Dutch oven, you don't need the baking sheet).
• Toss apple mixture again, then transfer to baking dish, leaving some juices behind. Break crumble into smaller pieces, leaving some larger clumps. Top apples with crumble, mounding slightly if needed.
• Bake apple crisp until crumble is golden brown and filling is bubbling through in the center, about 1 hour. Transfer baking dish to a wire rack and let cool 10 minutes. Serve warm with whipped cream or ice cream topped with almonds.
• Do Ahead
• Crumble can be made 1 week ahead; cover and freeze. Crisp can be assembled 1 day ahead; cover and chill.

Steps:

• In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.
• In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside.
• Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.
• Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.

Steps:

• Preheat oven to 375; butter a square baking pan or casserole dish.
• Place apple slices in pan, sprinkle with berries.
• Mix topping ingredients; sprinkle over fruits.
• Bake 30 minutes; serve warm with ice cream or serve cold with whipped cream.

Steps:

• For toffee sauce: Measure water into a heavy-bottomed medium saucepan.
• Add sugar and butter; do not stir!
• Measure out whipping cream, set near the stove along with vanilla.
• Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour. Swirl pan gently on the unit until the colour becomes deeply golden.
• Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth.
• Remove pan from heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.)
• Warm sauce in a small saucepan or briefly in the microwave before serving.
• For crisp, evenly spread fruit in a 9 x 13-inch (3-L) baking dish or pan.
• Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened.
• Spread over fruit and bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature.
• To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.

Steps:

• In a small bowl, combine the pudding and eggnog until blended; cover and refrigerate until serving. In a large bowl, combine the sugar and flour. Add apples and cranberries; toss to coat. Transfer to an ungreased 13-in. x 9-in. baking dish., In a large bowl, combine the oats, brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with eggnog sauce.

Steps:

• Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Mix brown sugar, oats, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg in processor, using on/off turns. Add butter and process until chopped into small pieces. Add pecans; process until moist clumps form.
• Toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in medium bowl to blend.
• Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake until apples are tender, filling bubbles and topping is crisp, about 55 minutes. Serve warm or at room temperature.