Description
A warm and comforting Apple Cranberry Crisp recipe featuring a tender apple and tart cranberry filling topped with a buttery, golden oat crumble. Perfect for fall and winter desserts, this crisp is easy to make and delicious served with vanilla ice cream.
Ingredients
Scale
Topping
- ⅔ cup all purpose flour
- ⅔ cup old fashioned oats
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter (melted)
Filling
- 5 cups peeled and thinly sliced apples
- 2 scant cups fresh or frozen cranberries (if using frozen keep them frozen)
- 3 tablespoons apple cider, apple juice, or orange juice
- ½ cup granulated sugar
- 3 tablespoons all purpose flour (increase to 1/4 cup if using frozen cranberries)
- ¾ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
To Serve
- Vanilla ice cream
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9½ inch deep dish pie plate or a 9×9 inch square baking dish and set it aside.
- Make the Topping: In a bowl, combine ⅔ cup flour, ⅔ cup old fashioned oats, ⅓ cup light brown sugar, ⅓ cup granulated sugar, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Add the melted ½ cup unsalted butter and stir until the mixture is well combined. Place the topping mixture in the refrigerator while you prepare the filling.
- Prepare the Filling: In a large bowl, combine the peeled and thinly sliced 5 cups apples, 2 scant cups fresh or frozen cranberries, 3 tablespoons apple cider (or apple juice/orange juice), ½ cup granulated sugar, 3 tablespoons flour (increase to ¼ cup if using frozen cranberries), ¾ teaspoon ground cinnamon, and 1 teaspoon pure vanilla extract. Stir gently until everything is evenly mixed.
- Assemble the Crisp: Pour the filling mixture along with any juices into the prepared baking dish and spread into an even layer. Remove the topping from the refrigerator. Using your fingers, crumble the topping mixture evenly over the fruit filling, pressing some parts together to form clumps for added texture.
- Bake Covered: Spray a piece of foil with nonstick spray and cover the baking dish with it. Bake for 20 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking for an additional 25-35 minutes until the topping is golden brown, apples are tender, and juices are bubbling around the edges. You can test the softness of the apples by inserting a thin sharp knife.
- Cool and Serve: Let the crisp cool on a wire rack for about 15 minutes to allow the juices to thicken. Serve warm topped with vanilla ice cream for a delicious dessert experience.
Notes
- If using frozen cranberries, increase the flour in the filling to 1/4 cup to help absorb extra moisture.
- The apples should be thinly sliced to ensure even cooking and tenderness.
- Make sure the butter is melted but not hot when mixing with the topping ingredients.
- Covering with foil during initial baking helps steam the fruit so it cooks thoroughly.
- Serve the crisp warm for best flavor and texture, ideally with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (about 150g)
- Calories: 320
- Sugar: 30g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 30mg
Keywords: apple crisp, cranberry crisp, fruit crisp, fall dessert, baked dessert, easy dessert, oatmeal crisp
