Thursday, December 3, 2009


I took these beauties...

...and turned them into this.

And it was gooood.

And that is all I am going to say about that.

Cranberry Apple Streusel with Crystallized Ginger
modified from Fine Cooking
makes 8 servings

For the streusel:
1 cup unbleached all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped walnuts, lightly toasted
1/4 t salt
6 T unsalted butter, melted

Combine the flour, sugar, walnuts and salt. Using your fingers blend the butter into the flour mixture, set aside.

For the filling:
4 Granny Smith Apples, peeled, quartered and cut into 1/4" pieces
1 3/4 cups fresh or frozen cranberries
3/4 cup + 6 T. granulated sugar
3 1/2 T all-purpose flour
1 T very finely chopped crystallized ginger
1/4 t ground cinnamon

Heat oven to 350 degrees.

In a food processor, pulse the cranberries and 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 T sugar with the flour, ginger and cinnamon, breaking up the ginger clumps with your fingers. Toss in the cranberry mixture and apples.

Divide the filling evenly between 8 small baking dished or place in one 8"x8" baking pan. Sprinkle the streusel topping over the apple mixture, pressing into small lumps as you sprinkle.

Place on a baking sheet lined with aluminum foil and bake until the streusel is deeply browned and and the filling the bubbling at the edges, about 30-40 minutes if you are using individual dishes or 65-75 minutes for one large dish.

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