This Cranberry Apple Crisp is just a wee bit tart, but the crust balances it nicely and takes away some of the tartness.

We have not had dessert all week! It’s nice to have a little sweet something with a cup of tea after dinner, but this past week I consciously decided – NO DESSERT! However, it was a holiday weekend and I could not resist! What’s in the fridge, the pantry? What can we make? Well, the freezer had some fresh cranberries I froze during Christmas, so that’s a start.  As you know, fresh cranberries are tart and require a lot of sweetening in order to taste good.  But if you use fresh cranberries, you can control how much sugar, preferably raw brown sugar, honey or maple syrup that goes into your recipe. The canned cranberries that most people buy during the holidays are sweet – can you imagine how much sugar went into that can?

Click on this link to view the video of this simple Cranberry Apple Crisp:

Cranberry Apple Crisp

Here’s what I did – no measurements at all, just eyeballed it. I enjoy breaking away from the rigidity of recipes and don’t measure some things and they still come out fine! Just be daring sometimes and do the same.

Prepare the skillet:

Heat the cast iron or other skillet and add a tad of butter before adding cranberries and apples. If you don’t, you will find that the cooked mixture will be plastered to the bottom and sides of your skillet, which makes it tough to wash.

Cranberries/Apples Compote:

The Dough – I didn’t measure, but I figured it might be about:

Put it together: