Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

Yield: 8 to 10 servings. ½ cup unsalted butter 1 pound Honeycrisp apples, peeled and cored 1 pound fresh cranberries ¼ cup water ½ cup sugar ½ cup light brown

Food

Rosemary and Goat Cheese Strata

Yield: 8 to 10 servings. ½ cup unsalted butter 1 pound Honeycrisp apples, peeled and cored 1 pound fresh cranberries ¼ cup water ½ cup sugar ½ cup light brown

Recipes

Cranberry-Apple Crisp

A crunchy layer blankets warm apples and tart cranberries.

by

Yield: 8 to 10 servings.

½ cup unsalted butter
1 pound Honeycrisp apples, peeled and cored
1 pound fresh cranberries
¼ cup water
½ cup sugar
½ cup light brown sugar, firmly packed
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
¾ cup all-purpose flour
1 cup pecans, chopped

Preheat oven to 350°. Grease an 8½ x 12-inch casserole dish. Cut butter into small cubes and place in freezer.

Cut apples into quarters and slice into bite-size cubes. Place apples and cranberries into casserole dish. Pour water over apples and cranberries.

In a food processor, combine the sugars, nutmeg, cinnamon, salt, and flour. Pulse until combined. Remove butter from freezer and add to flour mixture. Pulse flour mixture to resemble pea-size crumbles.

Sprinkle topping over apples and cranberries and top with chopped pecans. Cover dish with foil. Bake for 30 minutes. Uncover. Bake for an additional 30 minutes. Cool before serving.

print it

This story was published on Nov 13, 2018

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.