Cranberry Apple Crisp

It is November. That means that local stores are finally starting to stock fresh cranberries!

I hate buying the cranberries from the freezer section at my local grocery stores. First off, they are hard to find except in the high end stores. Secondly, they are often freezer burned and full of ice. At least around here they are. Cranberries aren't a popular seller in my area.

So when these wonderful little fruits first appear on store shelves, I grab up 5 or 6 bags to freeze myself. While practically inedible alone, cooked up with a bit of sugar and some other ingredients, these little berries become heavenly, adding just the right amount of tartness to so many wonderful dishes.

Apple Crisp

Fall is upon on and my father's apple trees are dropping apples left and right. My weekend has been one filled with picking apples, falling out of apple trees, and multiple apple desserts. Somehow this "dessert" became our breakfast and oh what a yummy breakfast it was!

Apricot Crisp

A quick, easy breakfast that was absolutely wonderful. Simple to prep, easy to bake. All important qualities in breakfast foods.

Apricot Crisp
(modified from Smitten Kitchen)
Fruit Filling
1 lb Apricots (8-10 apricots), seeded and quartered
3 Tbs Sugar
1 Tbs Flour
1/8 tsp Nutmeg

Mix together in a 2 or 3 cup baking dish. (I used a 1 liter casserole dish and it was perfect!) Set aside.

Topping
5 Tbs Unsalted Butter, melted
1/2 C Old Fashioned Oats
4 Tbs Sugar
2 Tbs Light Brown Sugar
1/4 C Whole Wheat Flour
1/4 C All-Purpose Flour
2 Tbs Sliced Almonds

Mix all ingredients in a medium bowl until clumps form.

Sprinkle over the fruit.

Bake at 400 for 30-40 minutes.