Maple Cranberry Crisp with Thick Cream

A golden oat crisp cradles maple-drizzled cranberries beneath a ribbon of thick cream. In the spirit of Berries Sealed in Summer Fat, it recalls how voyageur country sealed summer berries into rations that powered the pemmican trade.

Serves 4

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Ingredients

• 2 cups dried cranberries
• 1 1/2 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup maple syrup
• 6 tbsp unsalted butter
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1 cup heavy cream
• 1/4 tsp salt

Instructions

1. 1Preheat oven to 375°F and lightly grease an 8-inch baking dish.
2. 2Soak the dried cranberries in hot water for 5 minutes, drain, then spread them in the bottom of the dish and drizzle with half the maple syrup.
3. 3Mix the oats, flour, brown sugar, cinnamon, and salt in a bowl, then cut in the cold butter until crumbly.
4. 4Sprinkle the oat topping evenly over the cranberries and bake for 30 minutes until the top is golden and the edges bubble.
5. 5Whip the heavy cream with the remaining maple syrup until soft peaks form and serve generous spoonfuls over the warm crisp.