We’re welcoming back Loretta Paganini from Loretta Paganini’s School of Cooking! Today she’s showing us how to make a brand new dessert out of Turkey day leftovers!

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Loretta Paganini School of Cooking





Apple Cranberry Crisp

Serves 10

4 lbs. apples

1 lb. cranberries

Grated zest of 1 lemon

2 Tbsp. fresh lemon juice

1/2 cup sugar

2 tsp. cinnamon

1 tsp. ground nutmeg

For topping:

1 1/2 cups flour

3/4 cup sugar

3/4 cup brown sugar

1/2 tsp. salt

1 cup oatmeal

1/2 lb. cold unsalted butter, diced

Preheat oven to 350°F. Butter a 9- by 13- by 2-inch oval baking dish.

Peel, core and cut the apples into large wedges. Combine the apples and cranberries with the zest, juices, sugar and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.