Mini Cranberry Apple Crisps

Mini Cranberry Apple Crisps

Ingredients:

For fruit filling:
4 large apples, peeled, cored and chopped into ½ inch pieces (about 5 ½ cups) I used Granny Smith and Fuji
1 1/2 cups of fresh cranberries
1/4 cup of brown sugar
1/2 teaspoon of cinnamon

For topping:
6 Tablespoons of butter, cold and cut into small pieces
1/2 cup of all-purpose flour
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 teaspoon of freshly grated nutmeg
1/2 cup of rolled oats

For serving (optional):
vanilla bean ice cream
whipped cream
sprinkle of cinnamon

Directions:

1. Preheat oven to 350. Place 10-6oz ramekins (or other oven proof dishes) on a rimmed baking sheet and set aside.

2. Prepare fruit filling: Place apples and cranberries into a large bowl. Add brown sugar and cinnamon and toss to coat.

3. Divide mixture evenly between 10 ramekins. The ramekins will seem very full but the fruit cooks down during baking.

4. Prepare the topping: Place all of the topping ingredients into a medium sized bowl (butter, flour, brown sugar, spices and oats). Using a pastry blender, cut the butter into the dry ingredients; this step will take a few minutes, but in the end you should end up with a well-blended crumbly topping with pea-sized pieces of butter throughout.

5. Divide the topping evenly among the ramekins, gently pressing it into place on top of the fruit. The ramekins will seem extremely full at this point, but it will all cook down in the oven.

6. Place the baking sheet with the filled ramekins into the oven and bake for 35-40 minutes or until the fruit is bubbling and the topping is golden brown.

7. Allow to cool slightly. The crisps can be served warm or at room temp with a big scoop of vanilla bean ice cream or dollop of whipped cream. A sprinkle of cinnamon is always a nice idea, too.

8. Store extra crisp covered in the refrigerator.

This can be baked in a 9x13 inch glass baking dish. You may need to increase baking time slightly.