Contributed by Marla Koss
(Adapted from Marion Cunningham’s WILLIE’S CRISP recipe from her long-ago San Francisco Chronicle column)
Fruit Filling:
- 5 to 6 cups apples, peeled, in medium-sized chunks or slices
- 12-oz. package fresh or frozen cranberries
- 1 to 1 ½ cups sugar, depending on tartness of apples
- 4 tbsp. flour
- 1 ½ tsp. cinnamon
Crumb Topping:
- 2 cups flour
- 2 cups sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 large eggs, beaten
- 1 stick butter, melted
Preheat oven to 375 ºF. (350º F. if using Pyrex). Have ready a 13” x 9” pan (no need to butter it).
Toss apple chunks and cranberries in a large bowl with 4 tbsp. flour, 1 tsp. cinnamon and sugar to taste. Toss lightly to coat.
Spoon fruit into the baking dish and spread evenly.
Combine 2 cups flour, 2 cups sugar, 1 tsp. cinnamon, the baking powder and salt in another bowl. Make a well in the center of the dry ingredients and add the beaten eggs. (Don’t add the egg until just before baking as the sugar will melt and the mixture won’t crumble and spread properly.) Stir mixture with a fork. It should be crumbly; if it seems too dry, add more egg).
Sprinkle the crumb mixture evenly over the top and even out. Drizzle the melted butter evenly over the crumbs in a criss-cross pattern.
Bake about 1hour, or until the topping is golden and firm. Serve warm with whipped cream or vanilla ice cream.
Yields 16 ample portions.
