Now that I have two kids I figure it's about time to be a grown up. Part of that entails nuts, since my mom always told me I would like them when I got older. You know how grown ups always opt for the nuts on their sundaes and in their banana bread (blasphemy!)? But I'll be honest... I'm not quite there yet. I love certain nuts but I'd never want nuts in my cookies and heaven forbid they get sprinkled on top of something creamy like pudding and ruin the texture. And cocoNUT? I don't want that in any form (am I the only person who thinks it tastes like sunblock?) However, one thing I've decided actually really benefits from the addition of nuts is any sort of crumb topping, so I added walnuts to topping of this delicious crisp and then threw in some chopped up caramel since I'm really still a kid at heart.
Now in all seriousness, one thing I've learned since I started baking too often is that you should follow your instincts with a recipe. Too often I've thought- I should add some whatever and decided to follow the recipe instead, only to try the final product and wish it had cinnamon or whatever I'd left out. I'm still up for trying new things and techniques but when I saw this recipe I knew it needed orange zest so I added it and it worked out great. The flavor enhanced all the others and was nice and subtle.
I'd also recommend subbing some whole wheat flour in the topping. With all the spice and flavors no one will be the wiser (how's that for grown up!) Don't forget you can easily sub in the fruits or nuts you have on hand or in the freezer- this recipe is good like that. Here's the recipe with my changes. I'm definitely going to make this again! Thanks for the fun choice, Repressed Pastry Chef! See the original there and don't miss the other versions from all the TWD peeps. This really is a delicious and quick recipe- perfect with all the holiday craziness already creeping up.
adapted from Baking by Dorie Greenspan
For the topping
¾ cup whole wheat flour
½ cup (packed) light brown sugar
½ cup old-fashioned oats
¾ cup chopped walnuts
1 teaspoon ground cinnamon
1 stick (8 tablespoons) cold unsalted butter cut into 4 pieces
For the filling
5 medium apples, peeled, cored and cut into ¼ inch chunks
1 cup fresh or frozen cranberries (if frozen, don’t thaw)
½ cup moist, plump craisins (if you are like me and bought the enormous bag at Costco and they've seen better days, plump them up in some hot water, or orange juice even, before mixing in)
1/2 cup chopped up Peter's caramel (or kraft caramels if you haven't succumbed and bought this yet, but you should!)
2/3 cup sugar
1 teaspoon orange zest
2 tablespoons all-purpose flour
Center a rack in the oven and preheat the oven to 375°F. Lightly butter eight ovenproof cups or bowls, each with a capacity of about one cup. Put the cups on a baking sheet lined with parchment or a silicone mat.
To make the topping:
Put all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute. (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)
To make the filling:
Toss all the ingredients together in a large bowl. Divide the fruit evenly among the cups then spoon an equal amount of topping over each portion of fruit. Bake the crisps for 40-45 minutes or until the topping is golden and the fruit juices are bubbling up around it. Transfer the cups to a rack and let them rest for at least 10 minutes before serving. Top with whipped cream or vanilla ice cream for the perfect fall dessert.