Bam Margera Vito Tatoo

Cranberry Pudding with Dates

If my voizzzzzzzzine is to publish a recipe fall in winter, although I too publishes.
Why would I not right? It's been so long since I wanted to show you my beautiful croustarde and I did not dare.

It's time for cranberries!
Blancmange croustarde a kitchen with apples and cranberries.
This recipe will become part of my favorite pies. The contrasting flavors of sweet apple tart with cranberries gives him a taste absolutely sublime. And what of its beautiful color, cranberries gives him a proud look, I think. If you
cranberries and apples in store, try this lovely crisp. A true delight!


I took the recipe home The delights of Maya .
When I saw his beautiful crisp color, I immediately ran to the basement to see if I had cranberries in the freezer. I even almost went down the stairs I was so anxious to know if I left. I was too upset at the idea of being able to taste this lovely crisp.
Finally, I done well to go see. I had a nice bag of cranberries, Yes!


Adapted from a recipe for gourmet:
As I wanted to be sure he'll remain a small part, I had to increase the amount of ingredients in the recipe. I put in red the exact quantities that I used and other small changes to a nice big tasty crisp.

Apple Crisp Cranberry
** quantities for food lovers, red

Ingredients:
Trim top
3 / 4 cup (100 g) flour (11 / 4 cup)
1 / 2 cup (90g) brown sugar (3 / 4 cup)
1 / 2 cup (45 g) rolled oats (oatmeal) (1 cup)
1 / 2 cup (45 g) flaked sweetened coconut (1 / 2 cup)
1 tsp. teaspoon ground cinnamon (1 tsp. tea)
1 / 4 teaspoon ground ginger (not set)
1 / 2 cup (125 g) butter, cut into pieces (3 / 4 cup)


Trim fruity
4 medium apples, peeled, cored and cubed (8 apples)
1 cup fresh cranberries (me, frozen, not thawed, 2 cups) 1
/ 2 cup dried cranberries (not set)
2 / 3 cup (160 g) sugar (2 / 3 cup) 1 tablespoon
. tablespoon flour (2 tbsp tablespoon)

Note BM:
I added 1 tablespoon . tablespoons minute tapioca (for frozen cranberries)





Steps:
Preheat oven to 375 ° F. Lightly butter
a cast iron skillet or cake pan 9 "(23 cm) diameter. Book.
(I cooked in a flat rectangular Pyrex 9 X 13 ". for a greater amount)

Trim top
Place all ingredients in a food processor and pulse for 1 minute, until mixture forms large pieces.

Trim fruity
Combine all ingredients in large bowl.

Transfer the mixture into the iron stove (Pyrex dish). Book.

Cover with the crumble on top. Bake for 40

45 minutes or until the topping is golden brown and filling begins to bubble on the sides.

Wait 15 minutes before serving.


Source: Baking From My Home to Yours - Dorie Greenspan

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