| APPLE-CHERRY CRISP |
| -5 to 6 granny smith apples, peeled corded & sliced
-1/2 cup dried cherries, fresh can be substituted (1 cup if using fresh) -zest & juice of 1 lemon -3/4 to 1 cup brown sugar -3 teaspoons cornstarch § 1/4 teaspoon cinnamon -pinch kosher salt -1 to 1-1/2 cup streusel topping (see recipe) In a bowl place the cherries; add 1 cup boil hot water & let to steep NOTE: If using fresh cherries, disregard this step –and instead- pit 1 cup cherries Place apples in a microwavable bowl, cover with a paper towel and -on high- microwave for 4 minutes Preheat oven to 400-degrees F Drain cherries (discard liquid) & place in a large bowl To the cherries; add the par-baked apples, lemon zest & juice, brown sugar, cornstarch, cinnamon & salt, toss to coat Veggie spray a casserole dish (with 1-1/2 to 2-inch side) Spoon apple-cherry mixture into the prepped dish Distribute streusel topping over the top of the apples & bake in a 400° oven Bake for 40-45 minutes, or until topping is a golden brown & apple mixture begins to bubble Cool slightly before serving SERVING SUGGESTIONS: With a scoop of Vanilla Ice Cream Crème Fraîche Sweetened Whipped Cream Yields about 4 to 6 servings |