You may have seen my previous recipe for Peligroso Cinnamon Apple Crisp, well with cranberry season upon us, I’ve added a tart bog-berry twist.
I must admit, I love cooking with my Crock Pot and the bonus of cooking with a tequila like Peligroso made this recipe a lot of fun. It all started when I had some apple slices that had browned slightly and the kids just didn’t want them if they weren’t pretty anymore. True to my blue collar roots, I didn’t see the sense in tossing them out. So I chopped them up, put them in the crock pot and made something delicious!
Peligroso Cinnamon Cranapple Crisp
You can use a couple chopped fresh apples if you like, or just use the ingredients listed below.
Combine in Crock Pot:
1 Bag Fresh Cranberries
1 Can Light Apple Pie Filling (I cut the apple slices a little more to make bite-sized pieces)
1 Cup Peligroso Cinnamon
2.5 Cups Splenda or Sugar
1 t Saigon Cinnamon
Mix thoroughly and cook on high for an hour, stirring often.
After one hour, remove the cover and continue to cook on High for 2 hours to allow some of the liquid to evaporate.
While you’re waiting, mix the following topping together:
1 Cup Flour
1 Cup Oats
2/3 Cup Splenda or Sugar
1/4 t Baking Soda
1/2 Cup Melted Butter
2 t Saigon Cinnamon
1 Cup Walnut Pieces (or sliced Almonds)
When the liquid in the Crock Pot mixture has reduced to about half, spread the crumb topping evenly over it, cover, and allow to cook on Low for another hour or on Warm overnight.
Serve in small servings with a glass of Peligroso Cinnamon, a cup of coffee or a glass of milk.
This is a surprisingly rich dessert that can also double as a delicious breakfast. (Yeah, we tried it both ways.)