Recipe: Apple-Cranberry Potato Chip Crisps
Description: None
Ingredients: [{"text": "3 cups potato chips"}, {"text": "2 tablespoons granulated sugar"}, {"text": "1/4 teaspoon ground cinnamon"}, {"text": "1/2 cup rolled oats"}, {"text": "1/2 cup all-purpose flour"}, {"text": "1/2 cup packed light brown sugar"}, {"text": "1/4 cup chopped smoked almonds"}, {"text": "Pinch of kosher salt"}, {"text": "6 tablespoons cold unsalted butter, cut into small pieces"}, {"text": "5 Golden Delicious apples (about 21/4 pounds), peeled and cut into 1/2-inch pieces"}, {"text": "1 1/2 cups cranberries, thawed if frozen"}, {"text": "1/4 cup granulated sugar"}, {"text": "1/4 cup packed light brown sugar"}, {"text": "2 tablespoons fresh lemon juice"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "Pinch of kosher salt"}]
Instructions: Make the topping: Preheat the oven to 375 degrees F. Spread the potato chips on a baking sheet and bake until warm, about 5 minutes. Transfer to a large bowl and add the granulated sugar and cinnamon; toss to coat. Let cool, then crush the chips into small pieces with your hands.
Combine the oats, flour, brown sugar, almonds and salt in a large bowl. Work in the butter with your fingers until clumpy. Work in the crushed potato chips until just combined; set aside.
Make the filling: Toss the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon and salt in a large bowl until well coated. Divide among eight 8-ounce ramekins and sprinkle with the topping.
Transfer the ramekins to a baking sheet and bake until the topping is golden brown and the filling is slightly thicker and bubbling, 50 to 60 minutes. Transfer to a rack and let cool slightly. Serve warm or at room temperature.
