When I was developing this recipe. I suggested, during the fall, using Cortland apples for this crisp because they hold they maintain their whiteness and hold their shape. Later in the season Baldwin and Northern Spy are available and are great for baking. During the winter months, use Granny Smith apples. But most of these apples can be found year- round in the produce section of your local grocery store.
Preheat oven to 375 degrees.
4 cups tart apples, peeled, cored and sliced
½ cup chopped cranberries
¼ cup light packed brown sugar
1 tablespoon cornstarch
¼ cup apple cider
Generously butter a 6 x 10 x 2-inch baking dish.
In a medium bowl, toss the apples, sugar and cornstarch and mix well.
For the topping
½ cup all purpose baking mix
½ cup packed light brown sugar
4 tablespoons salted butter
1 tablespoon cinnamon
½ cup chopped pecans
Lightly work the above ingredients except the nuts with a pastry blender or rub in with your fingers until the mixture resembles coarse crumbs. Then mix in the nuts and set aside.
Place the apple mixture in the baking dish and distribute the crumble topping evenly over the apples and bake for 35 to 40 minutes until top is light brown. Serve warm with cinnamon Ice Cream.
Serves 4 to 6