Thinking Outside the Jar Series: Cranberry Double Apple Crisp with Maple Chantilly Cream

Cranberry Double Apple Crisp with Maple Chantilly Cream

Have you ever seen “Castaway”? When Tom Hanks’ character figures out how to build fire, it’s a huge celebration and he proclaims: “I have made fire!”.

That’s how I feel about this apple crisp. Over at 100 Mile Locavores our family is doing the 100 Mile Challenge and it’s super handy to have a pantry full of preserves. Like tonight: we really wanted a dessert and were tired of plain yogurt mixed with jam, so I came up with this apple crisp that uses very basic, readily available ingredients. It’s delicious, simple and easy. It may even make you shout that *you* have made fire!

Cranberry Double Apple Crisp with Maple Chantilly Cream

2 lbs Empire apples

1 lb fresh cranberries

1 cup plus 3 tbsp apple butter

1 tbsp flour

pinch of salt

2 cups large flaked oats

1/4 cup flour

3/4 cup butter, melted

1/2 cup maple syrup

1 cup whipping cream (35%)

1 tbsp maple syrup

Directions:

1. In preparation of whipping the cream, move bowl and beaters to the fridge to get cool while you prepare your crisp. Rinse and pat dry the cranberries. Peel and slice apples (I like to quarter them and slice them lengthwise) into a large mixing bowl. Add cranberries.

2. Add apple butter, flour and salt and toss together with apples and cranberries. Pour mixture into a deep dish pan.

3. Stir flour and oats together, pour in melted butter and maple syrup. Toss to coat evenly. Pour topping mixture over apple/cranberry combo and spread evenly.

4. Bake at 375 until bubbly and the topping is crisp and slightly browned, about 45 minutes.

5. While crisp is baking, prepare Chantilly cream.  With cold beaters and bowl, whip cream until slightly stiff. Pour in maple syrup. Whip until stiff and serve a nice fat dollop’s worth on your warm apple crisp.

Enjoy!

** This recipe makes a LOT of crisp. I had enough to make a small 9 inch pie pan’s worth and freeze it for a future date. The apples cook up a bit mushier, but it still tastes great.

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