“Life starts all over again when it gets crisp in the fall.” F Scott Fitzgerald
The Canadian Thanksgiving is this weekend. What better way to celebrate than with a cranberry-apple crisp with maple syrup drizzled on top? These individual crisps are easy to make in ramekins. The recipe comes from Sarah Richardson, one of Canada’s design stars. I used fresh cranberries instead of frozen but either is fine and I increased the amount of fruit. Boosting whole grain oats and no flour, this is a wholesome dessert that fills the kitchen with a tantalizing aroma. Serve them warm with a dollop of whipped cream, a scoop of vanilla ice cream or a dollop of Greek yogurt mixed with a bit of brown sugar. Not too sweet, these were gobbled right up! Continue reading
