Whether it’s slivers of candied cherry on shortbread or sticky cubes in a rum-soaked fruitcake…
…cranberries and pistachios hidden in a toasty apple crisp…
…or on display in an army of biscotti soldiers…
The Casual Baker wishes you and yours red & green (and maybe even a skiff of white) this holiday season!
Cranberry & Pistachio Apple Crisp
3/4 cup brown sugar
1/2 cup flour
1/2 cup rolled oats, old fashioned
1 heaping teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup butter
1/2 cup raw, unsalted pistachios, roughly chopped
1/2 cup dried cranberries
6 large apples (or 5 apples + 1 firm ripe pear)
splash of lemon juice
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8″ square pan.
In a small bowl, whisk together the dry ingredients. Add the butter and blend with your fingers to combine into crumbs. Add the nuts and toss to combine. Set aside.
Peel and thinly slice the apples. Toss them with a squirt of lemon juice and the cranberries. Spread the fruit evenly in the greased baking pan. Top with the crumbs.
Bake for 30-35 minutes or until the apples are soft and are easily pierced with a fork.
Serve warm with vanilla ice cream.
Sources: The apple crisp is an updated version of a family classic from the recipe file. The biscotti recipe is a variation on the Fig and Pistachio Cookies posted at Cream Puffs in Venice.