Tuesdays With Dorie: Cran-Apple Crisps

Behold, the world's best variation on an apple crisp, brought to you by none other than Dorie Greenspan (and our recipe-chooser this week, Em of The Repressed Pastry Chef). Please excuse the superlatives, but really, this crisp is amazing. Since I finished up my first batch of it, I've been thinking, daily, about making it again. In between projects, essays, midterms and just scraping dinner together at the end of a long day, this dish has been the culinary goal that I have been looking forward to.

The fruit component of the recipe involves placing a mixture of chopped apples, fresh and dried cranberries, sugar and flour in ramekins.


The topping is made of oats, flour, butter, brown sugar, cinnamon, ground ginger and what is bound to be my secret ingredient in crumble toppings from now on: sweetened shredded coconut. The coconut adds a beautiful complexity to the flavour of the crisps, and yet, the coconut flavour itself is subtle.

Baked until bubbly, the apple and cranberry soften and form a delicious sweet-tart blend which perfectly complements the coconut-infused topping.

You have. To. Make. This. Visit Em's blog for the recipe.