Preheat the oven to 350ºF and position an oven rack in the center.
1. To make the topping: In the bowl of a stand mixer, fitted with a paddle attachment, add the sugar and butter and mix on medium speed until blended. In a separate bowl, add the dry ingredients salt, flour, pecans and zest. Add the dry ingredients whisking with a fork slowly until combined and set aside.
2.To make the filling: In a large bowl, use the spatula to toss together the cranberries, apples, sugar, lemon juice, lemon zest, salt, flour and cinnamon until all the fruit is coated evenly. Grease cast iron skillet with butter. Scoop filling into cast iron skillet and spread in an even layer. Sprinkle the topping over the fruit in an even layer (do not press down).
3. To bake: You may want to place a baking sheet or a piece of foil under the crisp to catch any juices that may bubble over. Bake for 40 to 50 minutes, until the topping is nicely browned, and the fruit is bubbling and soft.
4. To serve: Spoon some of the warm crisp into serving bowls and serve with ice cream, whipped cream or a pitcher of heavy cream to pour around the bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 175 (38%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 40.7mg||13 %|
|Sodium 7093.9mg||245 %|
|Potassium 346.5mg||9 %|
|Total Carbohydrate 75.9g||22 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 68.3g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 459
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