With a 20 pound box of apples sitting on my dining room table, I knew I had the two options; either start eating them or toss them. As Fall has set in, there is an abundance of cooking and baking opportunities with some of Washington’s staple crops, such as apples! I needed a quick dessert option, incorporating the mass of apples I had, and came up with the Apple and Tart Cherry Crisp. This was so easy to make and had such a wonderful taste on a cold crisp fall evening! Enjoy!
Apple & Tart Cherry Crisp
For the crisp:
1/2 C flour
1/4 C butter (1/2 stick, cut into small cubes)
1/4 C granulated sugar
1/4 C brown sugar
1/2 tsp cinnamon
pinch of salt
For the Apple Filling:
7 C peeled and sliced apples (I used honey crisp and it took about 5 apples)
1 1/2 C dried, tart cherries (you can use fresh but the dried was a great consistency)
1/3 C Grand Marnier (you can also use plain orange juice)
1 Tbsp cornstarch
In a food processor, combine the flour, butter, sugars, cinnamon and salt, until the the butter looks to be about pea size.
In a mixing bowl, combine the sliced apples and tart cherries. Pour the Grand Marnier over the fruit and add the cornstarch. Stir well, being careful as to not break the apples. Pour the fruit mixture into an 8×8 baking dish and evenly cover the top with the flour mixture. Bake at 375 degrees for 45 minutes or until your crisp is golden brown and bubbly to your liking.
Serve warm, but this crisp also tastes fabulous at room temperature!
Recipe adapted from: Cooking Light
© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine, Dine and Wander with appropriate and specific direction to the original content.