Apple and Cranberry Crisp with Ginger Pecan Topping

Please Pass The Pumpkin-Count Your Blessings

The reality is how easy to get caught up in other things in life. Sometimes we need to stop, focus, and be intentional about counting our blessings. Make this the year of starting the tradition of the Gratitude Pumpkin. All you need is a pumpkin (Craft Store) a permanent marker and a heart full of gratitude. Before your meal have each person add a few things they are thankful for. Just keep turning the pumpkin around to add in each person's thoughts. 

 

Apple and Cranberry Crisp with Ginger Pecan Topping

Cook's notes: Take the chill out of a cool night by serving warm apple and cranberry crisp. The tart Granny Smith apples pair well with juicy cranberries. The crystallized ginger adds that extra oomph. An alternative in the ingredient list is using 2 Granny Smith apples and 2 Honey Crisp apples. A scoop of vanilla caramel ice cream elevates the fall dessert to a whole new level. 
The recipe was adapted from Bon Appetit October 2003
Filling Ingredients:

• 4 medium-sized Granny Smith apples. peeled, cored, and cubed (about 4-1/2 cups total) 
• 1-1/4 cups frozen or fresh cranberries
• 1/2 cup sugar
• 2 tablespoons minced crystallized ginger or 1/2 teaspoon dried ginger
• 2 tablespoons flour
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon

Topping Ingredients:

• 1/3 cup dark brown sugar
• 1/4 cup flour
• 1/4 cup old-fashioned oats, not quick
• 1/4 teaspoon salt
• 1/4 teaspoon each cinnamon, ginger and apple pie spice mix
• 1/4 cup chilled butter, cut into 1/2 inch cubes
• 2/3 cup toasted pecans, coarsely chopped

Directions:

• Prepare topping ingredients using a food processor. Pulse all topping ingredients except pecans until coarse and the butter is pea-sized. Add in pecans and refrigerate for 45 minutes or until thoroughly chilled.
• Preheat oven to 375 and grease an 8 x 8 baking dish.
• Mix all filling ingredients and add to the baking dish. Recrumble the topping and spread the mixture evenly over the filling. 
• Bake until the topping is golden brown, the apples are tender and the juices are thick and bubbling about 35 minutes.
• Serve the crisp warm with ice cream. Refrigerate any leftovers.