Recipe for a Delicious Apple Dessert: Baked Apples & Cranberries with Crunchy Streusel Topping
Apple Pie may be an American tradition but mixing apples and cranberries has become a fall and a holiday tradition for many of us. The combination of the tart cranberries and the sweetness of the apples is irresistable. Here we offer a recipe for Baked Apples and Cranberries with a Crunchy Streusel Topping. The crunchy topping adds the sweet, spicy, and crunchiness of brown sugar, cinnamon and pecans. Yummy, for sure!
BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING
Fruit mixture:
5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour
Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted
Preheat oven to 375 degrees.
For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch Baking Dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.
For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.
Note: This is delicious served warm with vanilla Ice Cream!
Enjoy!
About the Author
For more great dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com
How to bake a cheesecake in a deeper pan?
I want to bake a cheesecake in a deeper pan than a regular 2 inch Springform Pan. Like in a 4 inch deep pan. I want it to be taller than normal. How should I adjust the temprature and baking time? I'm guessing lower heat at a longer baking time. And if I use a regular Baking Pan rather than a spring form pan, should I just grease it really good so it'll release easier? Or maybe use wax or parchment paper to line the bottom?
You have the right idea.
I would butter the pan, add a round of parchment to the bottom and then butter the parchment. I would very lightly dust the whole pan with flour and shake out the excess.
I would then follow your idea of reducing the heat with a longer baking time.
Still I would be concerned about getting it out of the pan. Cheesecake is not cheap to make. I still recommend buying a 4-5 inch springform pan. I'm not sure how you would unmold the cheesecake from a regular pan. Perhaps carefully inverting it onto a plate with a piece of parchment on top would be your only option. You could crush the top of the cake however.
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