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Seasonal wood-fired perfection. Dennis the Prescott's recipe combines crispy apples, tart cranberries, and zesty ginger for the perfect fall dessert.
7 Cup Cortland or Honey Crisp apples, peeled and sliced
2 Cup fresh (or frozen) cranberries
1 Cup dark brown sugar, packed
3 Tablespoon all-purpose flour
2 Tablespoon freshly squeezed lemon juice
1 Tablespoon fresh ginger, grated on a microplane
1 1/2 Teaspoon ground cinnamon
salt
1 Cup all-purpose flour
1 Cup old fashioned oats
1/2 Cup dark brown sugar, packed
1 Tablespoon lemon zest
1/4 Cup coarsely chopped pecans
3/4 Cup frozen butter
salt
fresh mint, for garnish
vanilla ice cream, for serving
: 400 ˚F
7 Cup Cortland or Honey Crisp apples, peeled and sliced
2 Cup fresh (or frozen) cranberries
1 Cup dark brown sugar, packed
3 Tablespoon all-purpose flour
2 Tablespoon freshly squeezed lemon juice
1 Tablespoon fresh ginger, grated on a microplane
1 1/2 Teaspoon ground cinnamon
Pinch salt
1 Cup all-purpose flour
1 Cup old fashioned oats
1/2 Cup dark brown sugar, packed
1 Tablespoon lemon zest
1/4 Cup coarsely chopped pecans
3/4 Cup frozen butter
Pinch salt
: 400 ˚F
fresh mint, for garnish
vanilla ice cream, for serving