Thursday, December 1, 2011

Cranberry Apple Crisp

Opening up my kitchen cabinet this morning, I noticed the festive ramekins that my friends gave me for a moving present! Being no different than any other morning, I sat drinking my coffee, thinking what I'd like to make in them. With my birthday coming up- and the thought of presents on my mind,  I remembered that I got these almost a year ago, and haven't made anything in them yet! It was time to stop being a ramekin-dreamer and start being ramekin-filler. This Cranberry crisp was exceptional; Sweet, sour, crunchy, and fun to eat, It was just the right thing to make in my brand new, year old ramekins.  
12 oz fresh cranberries
2 Pink Lady apples, peeled and chopped
1 cup granulated sugar
1/4 c all-purpose flour
1/2 lb crushed pecans 
1/4 c brown sugar
Baking Spray
Preheat the oven to 350°. Pour the cranberries, peeled apples, and sugar into a pot. Gently mix. On a medium flame allow the sugar to dissolve and the cranberries to become soft. Add the flour, mix well. Put the flame to low and cover. Pack the bottoms of five ramekins with the crushed pecans. Sprinkle the brown sugar over. Fill to the top with the cranberry-apple filling. Sprinkle the rest of the pecans and brown sugar over. spray the tops with cooking spray. Bake for 20-25 minutes until it begins to bubble and brown. Serves: 5
Bon App├ętit!