HOME FOR THE HOLIDAYS
Wednesday, November 21, 2018
East Oregonian/Hermiston Herald
Page 5C
Apple crisp gets boost from cranberries
America’s Test Kitchen
A
lthough it’s hard to imagine that apple crisp needs
much improvement, we liked the tartness and tex-
ture that cranberries added to one of our favor-
ite standard dessert recipes. The challenges were balanc-
ing the fruit flavors and making sure that the filling baked
evenly while the topping stayed crisp.
We achieved the perfect fruit mix by combining fresh
and dried cranberries, and we precooked all the fruit and
added tapioca to thicken the juices. This step shortened the
oven time and ensured that the classic butter, flour, sugar,
cinnamon, and oat topping lived up to the name “crisp.”
If you can’t find Braeburn apples, Golden Delicious will
work. While old-fashioned rolled oats are preferable in this
recipe, quick oats can be substituted; do not use instant
oats. Serve with vanilla ice cream or whipped cream.
CRANBERRY-APPLE CRISP
Servings: 8 Start to finish: 1 hour 30 minutes
Topping:
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 cup packed (3 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 teaspoon ground cinnamon
12 tablespoons unsalted butter, cut into 1/2-inch pieces
and chilled
3/4 cup (2 1/4 ounces) old-fashioned rolled oats
Filling:
1 pound (4 cups) fresh or frozen cranberries
1 1/4 cups (8 3/4 ounces) granulated sugar
1/4 cup water
2 1/2 pounds Granny Smith apples, peeled, cored, and
cut into 1/2-inch pieces
2 1/2 pounds Braeburn apples, peeled, cored, and cut
into 1/2-inch pieces
1 cup sweetened dried cranberries
3 tablespoons Minute Tapioca
For the topping: Adjust oven rack to middle position
and heat oven to 400 F. Pulse flour, sugars, cinnamon, and
butter in food processor until mixture has texture of coarse
crumbs (some pea-size pieces of butter will remain), about
12 pulses. Transfer to medium bowl, stir in oats, and use
fingers to pinch topping into peanut-sized clumps. Refrig-
erate while preparing filling.
For the filling: Bring cranberries, 3/4 cup sugar, and
water to simmer in Dutch oven over medium-high heat and
cook until cranberries are completely softened and mix-
ture is jam-like, about 10 minutes; transfer to bowl. Cook
apples, remaining 1/2 cup sugar, and dried cranberries
in now-empty Dutch oven over medium-high heat until
apples begin to release their juices, about 5 minutes. Off
heat, stir in cranberry mixture and tapioca.
Transfer filling to 13-by 9-inch baking dish set on rimmed
baking sheet. Smooth surface evenly with spatula and scat-
ter topping evenly over filling. Bake until juices are bub-
bling and topping is deep golden brown, about 30 minutes.
(If topping is browning too quickly, loosely cover with piece
of aluminum foil.) Let cool slightly.
Daniel J. van Ackere/America’s Test Kitchen
A cranberry-apple crisp as it appears in the cookbook
“Complete Make-Ahead.”
Honey-wheat dinner rolls: a tender and fluffy alternative
Carl Tremblay/America’s Test Kitchen
Honey-wheat dinner rolls
as they appear in the
cookbook “Bread Illus-
trated.”
Servings: 15
Start to finish: 4 1/4 to 5 1/4 hours (rising time: 2
1/2- 3 1/2 hours; baking time 25 minutes)
Equipment: 13-by 9-inch baking dish, pastry
brush
2 1/2 cups (13 3/4 ounces) whole-wheat flour
1 3/4 cups (8 3/4 ounces) all-purpose flour
2 1/4 teaspoons instant or rapid-rise yeast
2 1/4 teaspoons salt
1 3/4 cups (14 ounces) whole milk
6 tablespoons (4 1/2 ounces) plus 1 teaspoon
honey
5 tablespoons (2 1/2 ounces) unsalted butter, melted
1 large egg
1 large egg, lightly beaten with 1 tablespoon
water and pinch salt
Whisk whole-wheat flour, all-purpose flour,
yeast, and salt together in bowl of stand mixer.
Whisk milk, 6 tablespoons honey, 4 tablespoons
melted butter, and egg in 4-cup liquid measuring
cup until honey has dissolved.
Using dough hook on low speed, slowly add
milk mixture to flour mixture and mix until cohesive
dough starts to form and no dry flour remains, about
2 minutes, scraping down bowl as needed. Increase
speed to medium-low and knead until dough is
smooth and elastic and clears sides of bowl but sticks
to bottom, about 8 minutes.
Transfer dough to lightly floured counter
and knead by hand to form smooth, round ball,
about 30 seconds. Place dough seam side down
in lightly greased large bowl or container, cover
tightly with plastic wrap, and let rise until doubled
in size, 1 1/2 to 2 hours.
Make foil sling for 13-by 9-inch baking dish
by folding 2 long sheets of aluminum foil; first
sheet should be 13 inches wide and second sheet
should be 9 inches wide. Lay sheets of foil in dish
perpendicular to each other, with extra foil hang-
ing over edges of dish. Push foil into corners and
up sides of dish, smoothing foil flush to dish, then
spray foil with vegetable oil spray.
Press down on dough to deflate. Transfer dough
to clean counter and stretch into even 15-inch log.
Cut log into 15 equal pieces (about 2 1/2 ounces
each) and cover loosely with greased plastic.
Give yourself the gift
of better hearing
for the holidays
Working with 1 piece of dough at a time (keep
remaining pieces covered), form into rough ball by
stretching dough around your thumbs and pinch-
ing edges together so that top is smooth. Place ball
seam side down on clean counter and, using your
cupped hand, drag in small circles until dough
feels taut and round.
Arrange dough balls seam side down into 5
rows of 3 in prepared dish, cover loosely with
greased plastic, and let rise until nearly doubled
in size and dough springs back minimally when
poked gently with your knuckle, 1 to 11/2 hours.
(Unrisen rolls can be refrigerated for at least 8
hours or up to 16 hours; let rolls sit at room tem-
perature for 1 hour before baking.)
Adjust oven rack to lower-middle position and
heat oven to 350 F. Gently brush rolls with egg
mixture and bake until golden brown, 25 to 30
minutes, rotating dish halfway through baking.
Combine remaining honey and melted butter in
bowl. Let rolls cool in dish for 15 minutes. Using
foil overhang, transfer rolls to wire rack and brush
with honey mixture.
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Renata Anderson, MA
Pam Wagenaar,
Administrative Assistant
541-276-5053
www.renataanderson.com
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