Recipe type: Dessert
Author: Jillian
Serves: 8-10
- CRISP FILLING
- 1 package of fresh cranberries
- 1 tsp vanilla extract
- juice of 1 large orange
- zest of a quarter orange
- 10 Medjool dates, diced
- 2 cups water
- 3 large crisp apples, diced(peel if you do not know your source)
- CRISP TOPPING
- 2 cups rolled oats
- 1/4 cup ground almonds(you can use almond meal)
- 8 Medjool dates
- pinch of sea salt
- 1 tsp vanilla extract
- Add cranberries, vanilla extract, orange juice,orange zest, dates, and water to pan
- Simmer for 5-10 minutes until cranberries pop and sauce starts to thicken
- Stir in diced apples
- Preheat oven to 350
- Pour cranberry apple mixture into pie plate or baking dish, and lightly shake, shimmy, and pat down ingredients, to fit
- Pulse oats, ground almonds, dates, salt, and vanilla extract in food processor
- Scoop crisp topping on top of cranberry apple mixture in pie plate
- Pat topping down lightly
- Cover with tinfoil
- Bake crisp for 30 minutes, covered with tinfoil, then uncover and bake for 10 more minutes to crisp up the topping
- Enjoy hot or warm, with or without a scoop of ice cream
Recipe by Food Filled Life at http://foodfilledlife.com/2012/11/02/cranberry-harvest-crisp/