A delightful Apple Cranberry Crisp recipe featuring a sweet and tart fruit filling topped with a buttery, crumbly oat topping, perfect for a comforting dessert.
Author:Elena Vasquez
Prep Time:20 minutes
Cook Time:40-50 minutes
Total Time:60-70 minutes
Yield:6-8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour (for topping)
1/2 cup packed light brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon (for topping)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions
Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch or 9×9 inch baking dish.
In a large bowl, combine the sliced apples, cranberries, granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and nutmeg. Toss gently to coat the fruit evenly. Pour the fruit mixture into the prepared baking dish and spread evenly.
In a separate medium bowl, combine 1 cup flour, brown sugar, rolled oats, 1/2 teaspoon cinnamon, and salt for the topping.
Add the cold butter pieces to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the mixture until coarse crumbs form.
Sprinkle the topping evenly over the fruit filling in the baking dish.
Bake for 40-50 minutes, or until the fruit filling is bubbly and the topping is golden brown and crispy. If the topping browns too quickly, you can lightly tent it with aluminum foil.
Let the crisp cool for at least 15-20 minutes before serving. It’s delicious warm with a scoop of vanilla ice cream.
Notes
You can use a mix of apple varieties for a more complex flavor.
If using frozen cranberries, there’s no need to thaw them before adding to the filling.
For an extra nutty flavor, you can add 1/4 cup of chopped nuts (like pecans or walnuts) to the topping mixture.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.