Cranberry Crisps Food

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

EMERIL'S APPLE AND CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
• Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.

CRANBERRY CRISPS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
• In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
• In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
• Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
• Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

GLUTEN-FREE DEHYDRATED ROSEMARY AND CRANBERRY CRISPS

Steps:

• Place almonds in a bowl and pour in enough water to cover; let soak, 8 hours to overnight. Drain and mince almonds.
• Combine almonds, hemp seeds, chia seeds, rosemary, stevia powder, garlic and vegetable seasoning, salt, and black pepper together in a large bowl.
• Pulse coconut flour and dried cranberries together in a food processor until evenly combined; add to seed mixture. Pulse bananas, apple, figs, cabbage, and kale together in a food processor until pureed; add to seed mixture. Mix seed mixture together using your hands until dough is well mixed; let stand for 30 minutes.
• Divide dough in half and place each half onto a sheet of parchment paper. Top each roll with another sheet of parchment paper. Roll dough using a rolling pin until thin; cut into squares and transfer to a food dehydrator using a spatula.
• Dehydrate crackers, rotating racks as needed, according to manufacturer's instructions until crisp, 8 to 10 hours. Store immediately in air-tight bags.

CRANBERRY ALMOND "RAINCOAST" CRISPS

Steps:

• Preheat oven to 350° F.
• Place dried cranberries in a small glass bowl with 1 - 2 TB orange juice and heat in the microwave for 30 seconds. Drain before using.
• Measure all fruits, nuts and seeds into medium bowl, set aside.
• In a large bowl, stir together the flour, baking soda and salt.
• Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes. Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
• Pour the batter into two 8"x4" loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
• The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or chill in the refrigerator. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Heat the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden. Place on racks; if still flexible, return to oven for another 10 minutes. Try not to eat them all at once.

CRANBERRY CRISP

Steps:

• Preheat oven to 350°F. Grease 8 small ramekins, or one 9 x 9-inch baking dish with cooking spray. Set aside.
• Stir cranberries, brown sugar, orange juice, vanilla extract and orange zest together in a large bowl until evenly combined. Set aside.
• Stir oats, nuts, brown sugar, melted butter, flour (or almond meal), salt and cinnamon together in a separate large bowl until evenly combined. Set aside.
• Portion the cranberry filling evenly into the 8 ramekins (roughly 3/4 cup each), or pour the cranberry filling into the baking pan in an even layer. Sprinkle evenly with the crispy oatmeal topping.
• Bake for 25-30 minutes, or until the cranberries are bubbling and the topping is lightly golden. Remove from the oven and rest on a cooling rack for 5 minutes. Serve warm, topped with vanilla ice cream.

CRANBERRY-PEAR APPLE CRISP

Steps:

• In a large bowl, toss the fruit, sugar and flour. Pour into a greased 13-in. x 9-in. baking dish. For topping, in a bowl, combine the brown sugar, flour, oats and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
• Bake at 350° for 60-65 minutes or until fruit is tender and topping in golden brown.

CRANBERRY CRISP

Steps:

• Preheat oven to 375°F. Butter an 8" square pan or 9" pie dish. In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw®, 2 tablespoons Stevia in The Raw® Bakers Bag, cornstarch and zest.
• In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw®, 2 tablespoons Stevia In The Raw® Bakers Bag, salt, and nutmeg. Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
• Bake until fruit is bubbling and crumble is browned, 45-50 minutes.

APPLE-CRANBERRY POTATO CHIP CRISPS

Steps:

• Make the topping: Preheat the oven to 375 degrees F. Spread the potato chips on a baking sheet and bake until warm, about 5 minutes. Transfer to a large bowl and add the granulated sugar and cinnamon; toss to coat. Let cool, then crush the chips into small pieces with your hands.
• Combine the oats, flour, brown sugar, almonds and salt in a large bowl. Work in the butter with your fingers until clumpy. Work in the crushed potato chips until just combined; set aside.
• Make the filling: Toss the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon and salt in a large bowl until well coated. Divide among eight 8-ounce ramekins and sprinkle with the topping.
• Transfer the ramekins to a baking sheet and bake until the topping is golden brown and the filling is slightly thicker and bubbling, 50 to 60 minutes. Transfer to a rack and let cool slightly. Serve warm or at room temperature.

CRANBERRY-APPLE CRISP

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.