Sara Gore visits Wilkens Farm in Westchester County, NY and whips up a farm-to-table treat with pastry chef Karen DeMasco of Locanda Verde, using the fresh apples that she picked. Promotional consideration furnished by New York Apple Association.
Karen DeMasco's Apple Cranberry Crisp
Fruit:
9 cups peeled and diced apples (about 6 to 8 medium sized apples)
6 ounces (1/2 bag ) fresh cranberries
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/2 cup apple cider
Streusel:
3 sticks butter (12 ounces) unsalted butter
2 cups (8 ounces) chopped walnuts
2/3 cup dark brown sugar
1 cup sugar in the raw
3 cups all-purpose flour
1 teaspooon ground cinnamon
1 1/2 teaspoons kosher salt
Preheat oven to 350 degrees F.
Stir together the apples, cranberries, sugar, and flour. Set aside.
Cut the butter into cubes and melt it in a saucepan or the microwave.
In the bowl of a table top mixer with the paddle attachment, combine the walnuts, dark brown sugar, sugar in the raw, flour, cinnamon, and salt. Turn the mixer on low speed, to combine all of the ingredients.
Pour the melted butter into the dry ingredients while the mixer is going. Mix just until combined.
Spread the streusel on a baking sheet and place in the refrigerator for at least 5 minutes.
Scrape the fruit mixture into the baking dish or casserole and spread it evenly. Top the fruit with about half of the streusel mixture.
Bake for about 1 hour, turning the pan 90 degrees halfway through. The crisp is done when the fruit is bubbling and thick and the streusel is golden brown.
Place the remaining streusel in a freezer safe bag or container and freeze it for the future. It does not need to thaw before topping another crisp and baking.
