By Dennis The Prescott
Seasonal wood-fired perfection. Dennis the Prescott's recipe combines crispy apples, tart cranberries, and zesty ginger for the perfect fall dessert.
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|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|
|1 Cup||all-purpose flour|
|1 Cup||Oats, old fashioned|
|1/2 Cup||dark brown sugar, packed|
|1 Tablespoon||lemon zest|
|1/4 Cup||coarsely chopped pecans|
|3/4 Cup||frozen butter|
|fresh mint, for garnish|
|vanilla ice cream, for serving|
When ready to cook, set Traeger temperature to 400˚F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
In a large bowl, combine all of the ingredients for your filling, mix well, and set aside.
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
In a separate bowl, make the topping. Combine the flour, oats, brown sugar, and lemon zest, and mix well. Using a box grater, grate the frozen butter into the flour mixture, then use your fingertips to work the butter into the flour until it’s crumbly and combined.
1 Cup all-purpose flour
1 Cup Oats, old fashioned
1/2 Cup dark brown sugar, packed
1 Tablespoon lemon zest
1/4 Cup coarsely chopped pecans
3/4 Cup frozen butter
Transfer the apple-cranberry mixture into a high-sided baking dish, then top with the crisp mixture. Bake for about 40-50 minutes, or until the crisp is golden brown and the apples are bubbling. Serve warm with vanilla ice cream (because, of course).
400 ˚F / 204 ˚C
fresh mint, for garnish
vanilla ice cream, for serving