1/2 Cup all purpose flour
1/3 Cup sugar
1/3 Cup firmly packed dark brown sugar
2 Teaspoon cinnamon
1/2 Teaspoon nutmeg
7 Tablespoon chilled, unsalted butter, cut into pieces
1/3 Cup coarsely chopped walnuts
Mix first 5 ingredients in processor. Add butter and cut in by pulses until mixture begins to form clumps. Transfer to bowl, mix in nuts.
Tip: Can be prepared 1 day ahead.
1 1/2 Cups orange juice
1 Cup sugar
2 Teaspoon grated orange peel
1/4 Teaspoon ground nutmeg
2 1/2 Teaspoon ground cinnamon
2 Cups fresh cranberries
4 Granny smith apples peeled, cored and cut into 1/4” slices
Sweetened whipped cream
Preheat oven to 350’F. Butter a 8x2” square baking dish. Combine first 4 ingredients and 1 1/2 tsp. cinnamon in heavy med. saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries and cook until beginning to pop, about 5 minutes. Drain berries, reserving cooking syrup. Boil syrup, stirring occasionally, about 8 minutes until reduced. Set aside. Combine cranberries, apple slices and remaining 1 Teaspoon cinnamon in large bowl. Toss to combine. Transfer half of fruit to prepared dish. Crumble half of topping over. Cover with remaining fruit. Crumble remaining topping over. Bake until apples are tender and topping browns, about 45 minutes. Cool slightly. Re-warm cooking syrup. Scoop crisp into bowls. Top with dollops of whipped cream and drizzle syrup over and serve.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.