Cranberry Apple Crisp
Last year, September had barely begun before we were at the orchard. We picked Sansas and Ginger Golds. Then Galas and Honeycrisps. Finally, a big basket of Macs. There’s nothing like an apple picked fresh off the tree, sliced and savored or toted home to bake into favorite pies and pastries.
This recipe below is a menu staple at MVT favorite, Ye Olde Tavern. With blessings from cookbook author Tracey Medeiros, we’re able to share it with you. Serve with a scoop of vanilla bean ice cream, preferably from Wilcox, made right in Manchester Center. A dollop of whipped cream and a light dusting of cinnamon for the finishing touch. Serves six to eight. *Our note – don’t plan on leftovers.
1 pound tart apples, such as Granny Smith, peeled, cored, and sliced (about 4 cups)
2 ½ cups cranberries
¾ cup sugar
½ cup all-purpose flour, preferably King Arthur
½ cup kettle or rolled oats
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
2 tablespoons pure Vermont maple syrup
5 tablespoons cold unsalted butter, cut into small pieces
1) Preheat oven to 375 degrees. Butter an 8 x 8- 2-inch square pan, and set aside.
2) Combine the apples, cranberries, and sugar in a large bowl, then spread into the prepared pan.
3) Combine flour, oats, cinnamon, and nutmeg. Stir in the syrup and cut in butter until coarse meal forms. Spoon fruit over to cover.
4) Bake in the oven until juices are bubbling, apples are tender, and the top is golden brown, about 30 minutes.
Ye Olde Tavern is a circa-1790 colonial inn made fine dining restaurant with a menu that features regional New England and continental fare and highlights a wealth and diversity of Vermont-grown ingredients and products. A fireside evening there is an unforgettable experience. Call for reservations (802) 362-0611.
We dig Tracey’s cookbooks because they celebrate the flavor of our fair state. She’s written two, Dishing Up Vermont and Vermont Farm Table. With these in hand, you can flit from the Green Mountains to the Champlain Valley and back while re-creating the best locally-inspired dishes from our talented chefs and food producers. Dishing Up Vermont includes 145 authentic recipes including the Ye Olde Tavern crisp here, Amy Chamberlain’s Stuffed Rond de Nice Squash, the Dorset Inn’s Brie-Stuffed Chicken Breast in Pear and Cider Sauce, and Smoked Gouda Muffins from Taylor Farm. Chances are you can grab one or both at Northshire Bookstore downtown.
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