Cranberry Apple Crisp
Cranberry Apple Crisp is a delicious and easy dessert that's perfect for fall. Mix up a filling of sweet apples, tart cranberries, brown sugar, vanilla, and cinnamon and top it with the butteriest crisp topping. Bake up this quick dessert anytime the fall craving strikes, or make it for Thanksgiving for a fun alternative to a pie!
Servings 6 servings
Ingredients
For the Cranberry Apple Filling
- 4 large Honeycrisp apples
- 1 1/4 cup fresh or frozen Wisconsin cranberries If using frozen, don't thaw them
- 1/4 cup all-purpose flour
- 1/2 cup + 1 tbsp brown sugar, packed
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
For the Crisp Topping
- 1/2 cup + 1 tbsp all-purpose flour
- 2/3 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup old-fashioned whole rolled oats
- 1/2 cup cold salted butter (1 stick, 8 tbsp, or 113 grams)
For Serving
- vanilla bean ice cream
Instructions
- Prep: Preheat your oven to 350 degrees F. I don't peel my apples for this recipe, but if the peels bug you, feel free to peel them. Slice your apples 1/4" thick - you should have about 5 cups of slices.
- Make the Fruit Filling: Toss all filling ingredients together in a mixing bowl, making sure to get everything well combined. Set aside to let the juices get going a bit while you make the topping.
- Make the Topping: In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and oats. Cut the butter into large cubes and add to the dry ingredients. Cut the butter into the flour using a pastry cutter or clean hands, until you have a crumbly mixture with pieces of butter the size of blueberries (some will be smaller). Give the filling one last stir, and sprinkle this evenly over the top of the cranberry apple filling.
- Bake: The filling can get quite bubbly, and a few drips may leak out, so I recommend putting down a piece of foil in the bottom of your oven, to catch drips. Bake for 54 to 58 minutes. The topping will be golden brown and the filling will be very bubbly.
- Serve + Store: Let the crisp rest for about 5-10 minutes before serving, and enjoy with vanilla ice cream! This is best when it's fresh out of the oven, but leftovers can be covered and kept in the fridge for a 3-4 days. Reheat leftovers gently.