This post will be short and sweet because I know we all (at least here in the US) are getting ready for the biggest foodie holiday of the year, Thanksgiving. I simply wanted to illustrate that substitution can be the backbone of any good cook’s repertoire. When you find a good basic recipe, you can switch out ingredients and easily create something new to fit the season.
Case in point; this Apple and Cranberry Crisp. All you need is to do is take my Strawberry and Nectarine Crisp recipe and replace the nectarines with 4 pounds of apples (I used Granny Smiths and Fujis), peeled and sliced. Then replace the strawberries with 3/4 of a cup of dried cranberries and follow the rest of the recipe. That’s it! You could use fresh cranberries if you want, but you may want to add a bit more sugar if you do so.
This crisp is an simple seasonal dessert, and was perfect at our last “Porkapalooza” Sunday dinner. It would also make a wonderful choice for the holidays besides the traditional pumpkin or pecan pie. The crisp can be done in advance; I assembled it in the morning, complete with topping, refrigerated it for the day, then took it out to bake in the late afternoon before dinner. It travels well too, if you need to bring something to a pot luck.