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Apple Cherry Crisp with Castoro Cellars Muscat Canelli Late Harvest

October 7, 2013

As apples come into season and the weather cools I love to snuggle up on the couch with a good movie, glass of wine and bowl of fruit crisp. A tart apple like a Granny Smith is best but I make this with whatever is on hand and Fujis are just a delicious. This recipe calls for apples and dried cherries but you can use just about any fruit and even change up the spice mixture to include allspice or cardamom.

Apple Cherry Crisp Recipeapple-crisp

Filling

  • 5 large apples, cubed
  • 1/2 c. dried cherries
  • 1 Tbsp. flour
  • 1 tsp.¬† lemon juice
  • 1/2 tsp. Cinnamon

Topping

  • 1/2 c. each rolled oats, flour, chopped nuts (I like pecans), and brown sugar
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/3 c. cold butter, cubed

Preheat the oven the 350 degrees. Butter the top portion of a deep baking dish to keep the topping from sticking. Fill the dish with apples, cherries, flour, lemon juice and Cinnamon and mix well. In a separate bowl mix the dry topping ingredients. Cut in cold butter with two butter knives or your fingers until pea sized clumps form. Spread topping over filling. Place dish in oven and bake for 35 minutes. Serve with plain yogurt or vanilla ice cream and a nice glass of Castoro Cellars Muscat Canelli Late Harvest.