Apple And Dried Cherry Crisp
serves 6
For best results, look for a sweet, juicy cooking apples such as Gravensteins. Any apple grower can point you to his or her best variety for pies and crisps.
Read more about this recipe in Fresh From the Farmer's Market.
1/2 cup pitted dried sour or sweet cherries
2 pounds apples
1/4 cup granulated sugar
3/4 cup unbleached all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter, in small pieces
1/3 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
prep: 45 minutes
total: 1 hour 55 minutes
small bowl
large bowl
electric mixer
10-inch pie pan
1. Put cherries in a small bowl with just enough water to cover. Let stand 1 hour, then drain.
2. Preheat oven to 375F.
3. Quarter, core and peel the apples. Cut each quarter crosswise into 1/4-inch-thick slices. In a large bowl, combine apple slices and 2 tablespoons granulated sugar. Toss to coat.
4. In electric mixer with the paddle attachment, combine flour, remaining 2 tablespoons granulated sugar, the brown sugar, cinnamon and salt. Mix on low until well blended. Add butter pieces and mix until mixture resembles coarse crumbs. Add oatmeal and walnuts and mix on medium-low until mixture forms clumps; it may take 2 or 3 minutes.
5. Layer apples in a 10-inch pie pan, sprinkling cherries evenly between the layers. Make sure no cherries are exposed or they will burn. Cover with topping, pressing it lightly into an even layer. Bake until topping is browned and filling is bubbly, about 55 minutes.
