Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

Posted by Callies Biscuits on

With Thanksgiving quickly approaching, we are teaming up with our artisan neighbors at Smithey Ironware to give you an unforgettable dessert. The heirloom-quality of Isaac Morton's cast iron skillets meets our love of family recipes for the perfect addition to your holiday table. We are both firm believers in keeping traditions alive!

This Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble was also featured in Skirt Magazine this month. Baking this crisp in a timeless piece of cookware will warm you up from the inside out! Find the recipe below. Use your own pie crust, or my family's favorite (Mama's Butter Pie Crust).

Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

Ingredients

    - 1 Mama’s Butter Pie Crust (recipe linked in blog post) or your favorite store-bought pie crust - 2 pounds apples, cored and peeled - 1 cup fresh cranberries - ½ cup orange juice - 2 tablespoon melted butter, divided - 1 tablespoon brown sugar - 1 tablespoon white sugar - 1 teaspoon ground cinnamon - 1 teaspoon vanilla - For the Crumble Topping: - 3 Callie’s Sweet Potato Biscuits, crumbled - ¼ cup Callie’s Pecans - 1 tablespoon brown sugar - ½ teaspoon ground cinnamon - 3 tablespoons butter

Instructions

    1. Preheat oven to 350°F. 1. Melt 1 tablespoon of butter in a 10-inch cast iron skillet. Set aside to cool. 1. In a large bowl, add the apples, cranberries, orange juice, sugars, vanilla and cinnamon. Let sit for 30 minutes. 1. Roll out the pie crust into a 13- inch round and place in the skillet. You can also make a free form tart on a baking sheet. 1. After the apples and cranberries have macerated for 30 minutes, lay them on the crust. Leaving enough space around the edges to fold the dough up and over the apples by ½ to 1 inch. 1. Prepare the crumb topping by adding all ingredients to a small bowl and mix with your fingers until the mixture comes together in pea-size crumbs. Sprinkle over the apples and cranberries. Fold the dough up and over the apples for a rustic look, pleating as necessary. 1. Brush the remaining 1 tablespoon of melted butter over the exposed dough. Bake for 40-45 minutes or until the apples and cranberries, crumb topping and pastry are all browned. 1. Serve with ice cream or room temperature. And enjoy!

      "We love a good cast iron recipe so it was natural to want to do a collaboration with our neighbor and fellow artisan Isaac Morton of Smithey Ironware!" - Carrie
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