Martha Stewart's slow-cooker cranberry-apple crisp
{{#rendered}} {{/rendered}}(Stephen Kent Johnson)
Combining the sweetness of apples with the tangy-tartness of cranberries, this flavorful slow cooker cranberry-apple crisp is the perfect addition to any holiday meal.
And since it's featured in "Martha Stewart's Slow Cooker" — a tome for those of us who prefer a more hands-off approach to cooking — it's likely one of the easiest dishes you'll make this Thanksgiving.
Just set the timer on your slow cooker, go about your more labor-intensive holiday tasks, then come back and dole out a nice hot serving for guests — topped with vanilla ice cream or crème fraîche for added creaminess, of course.
{{#rendered}} {{/rendered}}Cook Time:4 hours
Prep Time:20 min
Total Time:4 hours20 min
{{#rendered}} {{/rendered}}Servings: 6
Ingredients:
3 pounds Granny Smith apples, peeled, cored, and cut into ¾-inch pieces
1 cup fresh or frozen cranberries
{{#rendered}} {{/rendered}}? cup granulated sugar
1 tablespoon cornstarch
2 tablespoons unsalted butter, cut into small cubes
{{#rendered}} {{/rendered}}1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon coarse salt
{{#rendered}} {{/rendered}}? cup packed light brown sugar
2 tablespoons granulated sugar
6 tablespoons cold unsalted butter, cut into small cubes
{{#rendered}} {{/rendered}}1 cup old-fashioned rolled oats (not quick-cooking)
? cup finely chopped pecans
Ice cream, for serving
{{#rendered}} {{/rendered}}Preparation:
Combine apples, cranberries, sugar, cornstarch, and butter in a 5- to 6-quart slow cooker; let sit 10 minutes. Stir to mix, and then press into an even layer in slow cooker.
Combine flour, cinnamon, salt, and both sugars. Cut in butter with a pastry blender, working mixture until it resembles coarse meal. Add oats and pecans, and press into small clumps.
Scatter topping over filling in cooker. Wrap slow-cooker lid tightly with a clean kitchen towel, gathering the ends at top (to absorb condensation). Cover, leaving lid slightly ajar so steam can escape, and cook on high until bubbling and crisp, 4 hours (or on low for 8 hours); rotate slow cooker insert 180 degrees halfway through cooking to prevent scorching. Let crisp sit uncovered at least 10 minutes before serving with ice cream.
{{#rendered}} {{/rendered}}Vanilla ice cream is delicious here, as is salted caramel, cinnamon, or buttermilk.
Reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test- Kitchen Tips and Strategies" by the editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.