Oh, children and the things they will say.  Like “My mom says you can’t come over ’cause you’re a bad influence” to a friend’s daughter.  OH THE HORROR.

So after eating some crow, I barely had room for dessert.  But I had made these Cran-Apple Crisps for Tuesdays with Dorie and I had to make room, and I’m glad I did.

These lovely crisps are made with fresh apples and fresh and dried cranberries.  I used a mixture of Granny Smith and Honey Crisp (my new favorite) apples.  The only change I made was to use walnuts in the crisp mixture instead of coconut, which I thought made a great substitution.

The sweet apples and tart cranberries were very tasty together in these crisps, and a scoop of ice cream added just a little more sweetness.  I highly recommend it.

This Tuesdays with Dorie pick was brought to you by Em of The Repressed Pastry Chef and you can find the recipe there.

Here’s just one more catch-up post (I hope!), so that I can tell you about these delicious Tuesdays with Dorie recipes I’ve made, but haven’t been able to find time to share until today (ignoring piles of laundry that need folding).

This month contained a couple of turnover-type desserts, the first (shown in the top photo) being Flaky Apple Turnovers chosen by Jules of Someone’s in the Kitchen.  For these turnovers, the dough is a faux-puff pastry made using sour cream.  You can see the results for yourself – super tender and flaky and golden and delicious.  I think I would have liked more apple filling inside and I think that would be possible, but would take a little more time and care to keep the dough from tearing.  This one I will make again for sure.

The bottom photo is of Cottage Cheese Pufflets, Jacque of Daisy Lane Cakes‘ pick.  The cottage cheese is actually used to make the dough, which turns delicate and cookie-like when filled with jam (apricot was fabulous) and baked.  When I made these, the dough was very wet in the processor, so I went ahead and added more flour until it came together.  I would like to think these could be made a little prettier, but they really were good.  And addictive.

Visit these girls’ blogs for the recipes, you’ll be glad you did.