This is a true tale of how recipes are born.I’ve likened my thought process before to a series of children’s book in which a given animal, with ADHD, begins one task and traipses through 100 others leaving a wake of unfinished business in their past.If you give a pig a pancake, he’ll want to make maple syrup.After drilling the tree for the maple syrup he’ll want to build a tree house.When you go to the lumber supply store he’ll want to do something else; that kind of thing.
Today struck me a bit like that but fortunately with a more confined and positive result.Regular readers will note I’ve been meandering through old family recipes, many for the first making by me.Those from my grandmother and great grandmother’s era I’ve found most similar to how I eat; whole foods, non-manufactured ingredients.I have a cache of beautiful Honeycrisp apples that have been in season.I try to store a bunch as they last wonderfully throughout the winter making it all the way until February if refrigerated only developing a slight imperfection known as ‘Granny Skin’ in my house.A bit wrinkly on the outside but firm and perfect on this inside.
I had set aside an Apple Crisp recipe to try.It features mainly the apples with some spices and felt like the perfect prescription to counter all the processed sugar starting to flow at this time of year.The recipe also calls for raisins which we always have on hand…..until today.Of course, in the middle of everything being prepared, I began to rummage through the over full pantry to not find any raisins.It’s quite possible they are in there in an obscure location but after searching as much as seemed realistic I knew I needed Plan B.
I pulled out a basket with ‘dried things’ in it (deliberately dried things).Golden raisins (as hard as pebbles); no.Dried apricots; yuck.And then I found a bag of apple-sweetened dried cranberries; I took pause.After tasting the cranberries with a bit of apple I decided this would work (or be worth a try). As I mixed in the spices I began to think of one of my favorite chefs, The Father of Mexican Food, Chef Richard Sandoval.That made me think of Mexican food which made me think of heat and the sweetness of the dish which made me start pilfering through my chile powder supplies.
Again I tasted the apple with the Mild Chimayo Chile Powder and put it in too.I thought it would be delicious with the cinnamon, sweet flavors and tartness of the apples and I was right.I love the slight heat in the dessert and think it would pair beautifully with a Vanilla Bean Ice Cream.Tastes like fall in the Southwest. I love the juice sweetened cranberries which are less sharp in flavor than regular dried cranberries.They brighten the flavor of the dish without a pucker!
Post script:As soon as the Apple Crisp was in the oven I went to pull something out of a bin of various flours in the pantry and guess what I found?A large unopened bag of raisins.
Spicy Apple Crisp with Cranberries and Walnuts
A simple Apple Crisp recipe dressed up for fall with dried cranberries, walnuts and a bit of chile powder!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 servings
Calories 301 kcal
Ingredients
- 5-7 Red Apples , peeled and sliced to yield 8 cups (Honeycrisp, Jonathan or other non-tart Heirloom varieties preferably)
- 1 tablespoon freshly-squeezed Lemon Juice
- ½ cup Dried Cranberries (apple juice sweetened if available, usually at stores like Whole Foods)
- ½ cup Walnuts , chopped
- 1 cup Granulated Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½-3/4 teaspoon Mild Chile Powder
- ¾ cup Flour (gluten-free or regular depending on your dietary needs)
- 1/3 cup (5 1/3 tablespoons) unsalted Butter, cold
Instructions
- Preheat oven to 400 degrees.
In a large bowl combine the sliced apples, lemon juice, cranberries, walnuts, ½ cup of the sugar, and the spices. Mix well by hand to combine.
Place into a 9-inch by 9-inch square pan.
In a medium bowl combine the remaining ½ cup sugar, flour and cut in the butter with a dough/pastry blender (or fork) until crumbly.
Sprinkle over apple mixture.
Bake for 40 minutes or until the topping becomes golden.
Remove from oven and allow to cool 5 minutes before serving.
Nutrition Facts
Spicy Apple Crisp with Cranberries and Walnuts
Amount Per Serving (3 g)
Calories 301 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 4mg 0%
Potassium 148mg 4%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 37g
Protein 2g 4%
Vitamin A 6%
Vitamin C 6.4%
Calcium 1.8%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.
NancyB says
September 20, 2016 at 7:53 amI just knew you had tried something spicy and unusual with apples and here it is! My old apple tree in the backyard has a good crop this year, so think this will be the next thing I try. Thanks!
peanutbutterandpeppers.com says
November 12, 2011 at 10:17 pmThis looks delish! Apple Crisp is one of my all time favorite desserts!
Veronica Gantley says
November 4, 2011 at 4:13 pmYum! Your crisp looks fantastic. so much eaiser than a pie. thanks for sharing.
claire @ the realistic nutritionist says
November 4, 2011 at 7:57 pmOh I love the addition of chile powder!! What a unique idea!! I might have to try this!!
the Junkie book says
November 4, 2011 at 7:29 pmsuch an O Henry ish twist finally! lady you master well!
Susan Lindquist says
November 4, 2011 at 1:04 pmThis is a great crisp! Your photos are such a compliment to it! Love the vintage dishes and silverware … as for the recipe, love the apple cranberry walnut combination! Autumn perfection!
Beach House Living says
November 3, 2011 at 10:13 pmI can almost taste how delicious it is!
Jacqueline - The Dusty Baker says
November 4, 2011 at 1:12 amMmmmmmm… I literally said that aloud while looking at this post. Apple Crisp / cobbler / pie / galette is one of my favorite things in the world. Can't wait to make this.
Cucina49 says
November 3, 2011 at 6:07 pmI'm a sucker for sweet/spicy combos. Your crisp topping is gorgeous, by the way–mine always looks much lumpier.
Baker Street says
November 3, 2011 at 7:00 amI love cranberries in my apple crisp! This sounds just divine!
Lea Ann says
November 3, 2011 at 12:26 pmAll it needs is some vanilla ice cream melting over the top.
Jenn @ Baking Jenn's Blog says
November 2, 2011 at 11:38 pmThis sounds great. I love the combination of flavors. I would have never thought to combine those ingredients.
Lizzy says
November 2, 2011 at 10:13 pmOh, this sounds fabulous, Toni! Unique but wonderful flavors that work together. Apple crisp is one of my favorites and I'd rather have mine with craisins over raisins…so maybe there was a reason yours were with the flour 🙂
Boulder Locavore says
November 3, 2011 at 1:41 amCarolyn I buy them at a local health food type store store with bulk packaging that is not in your area (Vitamin Cottage for those west of the Mississippi). Whole Foods might have them. Let me mail you some; I'll email you for your address. You'll love them. They are not as tart and not withered like many dried fruits!
Carolyn says
November 3, 2011 at 12:16 amOkay, first, I love cranberries in my apple crisp. Second, please, PLEASE tell me where you got those apple-sweetend cranberries. I cannot find any dried cranberries made without sugar and that's no good for me!
Eliotseats says
November 2, 2011 at 8:57 pmWhat a great idea. I love to play around with spices and make unusual pairings. This sounds like it would really work.
Barbara | Creative Culinary says
November 2, 2011 at 7:49 pmOne of my favorite fall desserts, though I must admit I 'heat' mine up with some booze. 🙂
Island Vittles says
November 2, 2011 at 6:23 pmchili-spiked apple crisp sounds amazing…and your pictures are making me hungry! theresa