For this month, we have been given an option to post about any of the November Recipes as long as it is on a Tuesday. Since I was having issues finding all the ingredients for the Chocolate Caramel Chestnut Cake, I decided to make the Cran-Apple Crips instead. Fear not, I will be making the Chocolate Caramel Chestnut Cake after I order the Chestnut Spread. Believe me I checked everywhere: Whole Foods, Fresh Market, and local grocery stories
Todays Tuesdays With Dorie was chosen by Em of The Repressed Pastry Chef. She chose Dorie’s Cran-Apple Crisps which are located on page 422 in Baking: From My Home to Yours. I was very happy when this recipe popped up because my parents just came to visit and brought me Granny Smith Apples from a local orchard and who doesn’t like apples and cranberries together 🙂
For this recipe, I decided to bake it in my large Souffle dish. Probably wasn’t the best idea, but I did it anyway. It turned out pretty good except I think it need to cook little longer but the top was starting to darken. I did cover it in foil and wait until the juices start to bubble. I think next time I will definitely go with a pie pan 🙂 I thought that the crisp was fantastic. I loved the cinnamon and coconut in the crust. I actually got someone that doesn’t like coconut at all to eat this and he loved it. I will definitely be making this again.