Cranberry Crisp

You have to love the color of cranberries. They add vibrancy to any table, holiday or otherwise. And the tangy flavor is perfect with the heavier meals we eat in the fall and winter. I wanted a crisp that was purely cranberry yet not too tart. I didn’t want apple or pear or anything else with it…just pure cranberry flavor bursting open in every bite.

I put a layer of streusel on the bottom as well as on the top for added texture and sweetness. I really like the result.

This is a great, comfort food type dessert but would also work well on the Thanksgiving dessert buffet. It is just different enough to be awesome but familiar enough to  make you feel cozy.

Vanilla ice cream or a dollop of whipped cream would be great with this. It is so easy to make, takes very little time…and is amazing. How can you resist?

Cooking the berries before adding them to the crisp allows the juices to thicken and so the bottom layer doesn’t turn to mush. In every bite you have the contrast between crunchy, chewy, tart, sweet, and tender. Every bite gives you intense flavor. This is a new favorite. I loved it.

Cranberry Crisp

• 2 bags cranberries
• 2 cups of sugar or to taste
• 1/2 cup fruity red wine
• 4 tbs unsalted butter
• Water if needed

Cook the ingredients together, stirring, until cranberries pop open and liquid thickens. You may need to add water to keep it from sticking. This will take about 15 minutes. Remove from heat, add butter.  Set aside.

Streusel

• 1 cup chopped almonds
• 1 cup old fashioned rolled oats
• 1 cup flour
• 1 cup brown sugar
• 1 half cup unsalted butter

Mix together with fingers until crumbly.

Assemble and Bake

1. Preheat oven to 375F
2. Grease a 9 inch square pan and sprinkle half the crumbs in the bottom
3. Spoon the cranberry on top
4. Sprinkle the rest of the streusel over the top
5. Bake for about 40 minutes or until done.

serves 6-8

images: marye audet