![Mrs. Miller works in the guidance office. With all the many duties of her position she is working as the secretary for the guidance office. "[She] may change every period to a different class," Principal Scott Hinton said.](https://blueacemedia.org/wp-content/uploads/2024/09/sub-photo-1200x869.jpg)
BY BRITTANY CLINE (’16)
This week, I will be making Cranberry Apple Crisp. This recipe has the perfect amounts of each ingredient and the cranberries give the dessert such a brilliant flavor. It is impeccable for a cold November night.
Ingredients:
- 2 pounds of Granny Smith apples (peeled, cored, and thinly sliced)
- 1 cup of cranberries
- ¼ cup of white sugar
- 3 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/3 cup of quick- cooking oats
- ¼ cup of all- purpose flour
- ½ cup of packed light brown sugar
- ¼ cup of butter, cut into pieces
Procedure:
- Preheat the oven to 375 degrees
- Butter the bottom of an 8 inch square baking dish
- In a large bowl, mix together the apples, cranberries, white sugar, cinnamon, and nutmeg
- Place evenly into baking dish
- In the same bowl, combine the oats, flour, and the brown sugar
- With a fork, mix in butter until crumbly
- Sprinkle mixture over the apples
- Bake in the oven for approximately 40 to 50 minutes, or until the top is golden brown
My Thoughts:
The crisp did not taste as I thought it would. It was quite bland and was very thin. The apple chunks were mushy, the oats were not cooked thoroughly and the flour was still evident and appeared uncooked on top of the oats and the cranberries.
Suggestions:
Cut the apples into wedges to avoid the saturated feel. Also, cook longer, or layer different to avoid uncooked or not-cooked-enough oats. The cranberries may need to be sliced thinner and spread out over the dish on the bottom layer with the apple wedges.
