A tart-sweet New Year's apple crisp

I'm not a big New Year's Eve fan -- it always seems so contrived to me, like everyone has to hurry up and have so much fun RIGHT NOW! I'd much rather spend a quiet evening with friends than go out raging -- especially this year, since Mark and I had just gotten back from Mexico and I'm carrying around my big pregnant belly :)

Luckily, our dear friends Jen and Tom felt the same way, so they came over for dinner, and they brought another friend, Tracey. Mark and I made a nice dinner, the wine was flowing (well, not for me -- but Tracey was kind enough to bring me a festive bottle of sparkling pink lemonade -- so thoughtful!), and we all laughed a lot and had a fantastic time.

Dessert was a favorite of mine, apple crisp with vanilla ice cream, and I tossed in a handful of dried fruit (a blend called Berry Medley) that Welch's had sent me to try. My apologies for the stock photo -- we did shoot my apple crisp, but somehow between Mark and me we managed to delete the pic!

Anyway -- the recipe is from an oldie but a goodie, the Silver Palate Good Times Cookbook. I've made this crisp (just with apples -- the berries were a new addition) so many times that friends and family often request "my" apple crisp :) Here's the recipe, with my adjustments for the added berries. Enjoy!

Apple-Berry Crisp
(Adapted from "June's Apple Crisp" in the Silver Palate Good Times Cookbook)
Serves 6 to 8

3/4 cup mixed dried berries and/or raisins (I used Welch's Berry Medley)
1/2 cup cassis
5 Granny Smith apples
juice of 1 lemon
1 cup all-purpose flour
1 cup sugar
2 tsp. cinnamon
1/2 tsp. salt
8 Tbsp. (1 stick) cold unsalted butter, cut into pieces

1. Preheat oven to 350ºF. Butter an 8x8 baking dish; line a baking sheet with foil. Place the dried fruit in a small saucepan, pour in the cassis and add enough water so that the fruit is just covered. Warm over low heat until hot, then remove from heat and let sit for 15 minutes. Drain.

2. Peel, core and thinly slice the apples. Place the apples and reserved dried fruit in the baking dish, sprinkling each layer with a bit of lemon juice as you go. Press down on apples to flatten slightly.

3. Combine the flour, sugar, cinnamon and salt in a food processor; pulse until combined. Add butter and pulse until mixture resembles coarse meal. Spread the flour mixture evenly over the fruit, patting it down and taking care to press the edges well.

4. Place the crisp on the lined baking sheet and bake for 45 to 60 minutes, until the topping is crisp and golden and the fruit bubbles. Let cool on a wire rack for at least 20 minutes before serving. Serve warm with vanilla ice cream.